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Citrus Cranberry Sauce


Citrus Cranberry Sauce

For a lemony spin on a traditional cranberry sauce recipe, this homemade cranberry sauce can't be beat. It has orange in it as well, and the sweetness gives a nice balance to the natural tartness of the lemons and cranberries.

  • 2 (12-ounce) bags cranberries
  • zest of one orange, grated
  • zest of one lemon, grated
  • juice of one orange
  • juice of one lemon
  • 1 cup sugar (or more, to taste)
  1. Put the cranberries in a large pot or saucepan.
  2. Cook, covered, at low heat, with no additional water, until the cranberries start softening, popping, etc. Stir occasionally. This may take an hour or longer. If the heat is low you need no added water and it won't burn. So keep the heat low and be patient.
  3. Add the lemon zest, the orange zest, and the sugar. Stir.
  4. Turn the heat up to medium-low, so that it gets hot but doesn't burn or boil. Cook covered for 1/2 hour, stirring occasionally.
  5. Add the orange juice, lemon juice, and more sugar if you want it. I make mine tart enough that most kids and teenagers say it is too tart. The amount of sugar also depends on just how tart that particular batch of cranberries is. Keep tasting and adding sugar until you like it.
  6. Cook uncovered for 15 minutes or until it is thick.
  7. Cool on the counter, then refrigerate.


You may make this the day before. It keeps well.

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