Meyer Lemon Cranberry Sauce
Feel free to substitute regular lemons if you can't find Meyer lemons, or use orange or tangerine zest and juice. Use a paring knife to cut off a 1-inch wide piece of the lemon rind to add to the pot as zest, just remove the lemon rind and cinnamon stick before serving. This is perfect to use in my cranberry baked brie, over oatmeal or on your Thanksgiving table.
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.