Our homemade cranberry sauce with lemon is straightforward to make. This sauce has a deeper flavor and is sweetened with Sucanat. Lemon is better than orange as it adds a richer citrus flavor than oranges.
Our recipe lemon cranberry sauce is easy and quick to make. You can make it in around 20 minutes using 5 ingredients.
Basic Recipe Information
- 5 minutes
- 15 minutes
- 20 minutes
- 1 lemon
- 1/2 cup of Sucanat
- 1/2 cup water
- 1/4 teaspoon of salt (Optional)
- 2 1/2 cups cranberries (frozen or fresh)
- Peel the lemon using a vegetable peeler. Make sure you remove only the colored part- do not remove the white pith
- Cut the peel into very thin pieces
- Preserve 1/2 tablespoon of lemon peel for garnishing
- Combine the remaining cut peels with cranberries, water, salt, and Sucanat in a medium-sized saucepan
- Bring the mixture to boil and reduce heat for it to simmer and cook while stirring occasionally. In about 10 minutes, the cranberries will burst
- Transfer the mixture to a serving dish or re-sealable container and put it in a cool place
- Allow the cranberry sauce to chill in the refrigerator and serve chilled. But before serving, garnish the sauce with the 1/2 tablespoon lemon peel you preserved
TIP: Homemade cranberry sauce tends to thicken fast as it cools. Therefore, stop cooking when it gets thinner than you would like it to be. Also, prepare it in advance so that it can cool before serving
How to serve/plate and garnish
Lemon cranberry sauce is a good Thanksgiving side dish, and perfect served on oatmeal, yogurt, or crusty bread.
What’s more, the sauce is excellent in a cocktail shaker filled with lemon juice, lime juice, ice, and a little tequila.