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Lemon Cranberry Sauce Recipe
Lemon Cranberry Sauce Recipe photo by Taste of Home

Lemon Cranberry Sauce Recipe

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Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! —Robyn Badtke, Green Lake, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup Triple Sec or orange juice
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon peel

Nutritional Facts

2 tablespoons equals 72 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes.
  2. Remove from the heat; stir in lemon peel. Transfer to a small bowl. Chill until serving. Yield: 2 cups.
Originally published as Lemon Cranberry Sauce in Simple & Delicious October/November 2011, p52

Nutritional Facts

2 tablespoons equals 72 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 17 g carbohydrate, 1 g fiber, trace protein.

Reviews for Lemon Cranberry Sauce

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Reviewed Nov. 27, 2011

This was quick, easy and delicious. I made it with our Thanksgiving dinner. My niece liked it so much that she ate some of the leftovers with a spoon and the rest over vanilla ice cream with hot fudge sauce.

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