Super Easy Meyer Lemon Cranberry Sauce
Meyer lemons make the perfect cranberry sauce. Slightly less acidic than Eureka lemons and full of juice, Meyers are my favorite winter crop. Tangy, bright and with a touch of cinnamon spice, this is my favorite cranberry sauce.
If you don’t have or can’t find a Meyer lemon, feel free to substitute regular lemon or orange. For the sugar, I use raw organic turbinado sugar, but you can use cane sugar or refined sugar.
Meyer lemon cranberry sauce is not only good as a Thanksgiving side dish, it’s perfect on yogurt, oatmeal or a slice of warm crusty bread. It’s also absolutely perfect in a cocktail shaker filled with a little tequila, orange juice, lime juice and ice. Not to mention leftover turkey sandwiches spread with mayo, cranberry sauce and crisp lettuce.
How Long Will It Save?
Cranberry sauce will save for a week or two in the refrigerator or up to six months in the freezer.
Can Cranberry Sauce Be Frozen?
Yes! And you should absolutely make your cranberry sauce a week ahead (or three months ahead) and freeze it for Thanksgiving.
Should You Eat it Hot or Cold?
You do you! Eat it hot, eat it cold, eat it room temperature.
Meyer Lemon Cranberry Sauce
- 1 12- ounce bag fresh or frozen cranberries
- 3/4 cup turbinado sugar
- 1/2 cup water
- 2 1- inch strips Meyer lemon zest
- 2 tablespoons Meyer lemon juice
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, then reduce to a simmer. Continue to cook until the berries pop, stirring occasionally to make sure the berries don't burn on the bottom of the pan.
- Once the berries have popped, use the back of your wooden spoon to press them into the side of the pan to crush them.
- Remove from heat and allow to cool for 30 minutes. Store in an airtight container for up to two weeks.