Lemon Marmalade Cranberry Sauce
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Lemon Marmalade Cranberry Sauce
A nice alternative to canned cranberry sauces
-
1
lb fresh cranberries, rinsed and picked over
- 1
- ½
- 1
-
½
cup meyer lemon marmalade
Put cranberries, sugar, orange juice, lemon zest and ½ cup water into a medium saucepan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10 – 15 minutes. Reduce heat to medium low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover, and refrigerate until well chilled. Sauce will keep, refrigerated, for up to two weeks.
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