Description
Lemon Kissed Cranberries is a tangy and sweet cranberry sauce featuring fresh cranberries simmered in a simple syrup, enhanced with fruity rhubarb strawberry spread, and brightened with fresh lemon juice and zest. Perfect as a vibrant side for holiday meals or as a flavorful condiment, this sauce combines tart and sweet flavors with a fresh citrus twist.
Ingredients
Scale
Primary Ingredients
- 1 cup water
- ½ cup granulated sugar
- 1 (12 ounce) bag fresh or frozen whole cranberries
Flavor Enhancers
- 1 cup Rhubarb Strawberry Fruit Spread
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons lemon zest
Instructions
- Cook Cranberries: In a medium saucepan over medium-high heat, combine the water and granulated sugar. Stir the mixture until the sugar dissolves completely.
- Boil Cranberries: Add the fresh or frozen cranberries to the saucepan and bring the mixture to a rolling boil, ensuring the cranberries begin to pop and release their juices.
- Simmer: Reduce the heat to low and let the cranberries simmer gently for about 10 minutes, allowing the berries to soften and the sauce to thicken.
- Add Flavorings: Remove the saucepan from heat. Stir in the rhubarb strawberry fruit spread, fresh lemon juice, and lemon zest to infuse the sauce with fruity sweetness and bright citrus notes.
- Cool: Transfer the sauce to a serving dish or container and allow it to cool completely to room temperature before serving. This resting time helps the flavors meld beautifully.
Notes
- Use fresh cranberries for the best texture and flavor, but frozen cranberries work well too.
- The Rhubarb Strawberry Fruit Spread adds a unique fruity flavor and natural sweetness, but you can substitute with any berry jam or preserve if unavailable.
- Adjust the sugar quantity based on your sweetness preference and the tartness of your fruit spread.
- This cranberry sauce can be made a day ahead and refrigerated to enhance flavor.
- Serve chilled or at room temperature as a side with turkey, chicken, or pork dishes.
