Description
Lemon Kissed Cranberries is a vibrant and tangy side dish featuring fresh cranberries simmered with sugar and water, then enhanced with the zesty brightness of fresh lemon juice and zest, combined with the sweet and tart complexity of Rhubarb Strawberry Fruit Spread. Perfect for holiday meals or as a flavorful accompaniment to roasted meats.
Ingredients
Scale
Ingredients
- 1 cup water
- ½ cup granulated sugar
- 1 (12 ounce) bag fresh or frozen whole cranberries
- 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 water and granulated sugar. Stir until the sugar dissolves completely.
- Add Cranberries and Boil: Stir in the fresh or frozen cranberries and bring the mixture to a boil, allowing the berries to begin bursting and softening.
- Simmer: Reduce the heat to medium-low and let the mixture simmer gently for about 10 minutes, stirring occasionally until the cranberries have softened and the sauce thickens slightly.
- Add Flavors: Remove the saucepan from heat. Stir in the Rhubarb Strawberry Fruit Spread, fresh squeezed lemon juice, and lemon zest until evenly combined, enhancing the sauce with tart and fruity flavors.
- Cool: Allow the cranberry mixture to cool completely at room temperature before serving, enabling the flavors to meld beautifully.
Notes
- Fresh or frozen cranberries can be used interchangeably; no need to thaw frozen cranberries before cooking.
- Adjust sugar quantity to taste if a sweeter or more tart sauce is preferred.
- Rhubarb Strawberry Fruit Spread can be substituted with other similar fruit spreads such as strawberry or raspberry preserves.
- Serve chilled or at room temperature alongside roasted turkey or chicken for a classic holiday pairing.
- Store leftovers in an airtight container in the refrigerator for up to one week.
