Ingredients for Lemon Marmalade Cranberry Sauce
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- Lemon Zest
- Water
- 1/2 cup lemon marmalade
- 1/4 cup lemon juice
- 1/4 teaspoon ground cinnamon
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How to Make Lemon Marmalade Cranberry Sauce
- In a medium saucepan, combine 12 ounces fresh cranberries, 1 cup granulated sugar, 1/2 cup orange juice, 1/4 cup lemon juice, and 1/4 teaspoon ground cinnamon. Bring to a simmer over medium heat.
- Simmer for 10-15 minutes, or until the cranberries have popped and released their juices, stirring frequently to prevent sticking.
- Reduce heat to medium-low. Stir in 1/2 cup lemon marmalade and cook for another 5 minutes, allowing the flavors to meld.
- Remove from heat and let the sauce cool slightly, stirring occasionally to prevent a skin from forming.
- Transfer the cranberry sauce to a glass bowl or jar. Cover and refrigerate for at least 2 hours to allow the flavors to fully develop and the sauce to thicken. Enjoy!
- Refrigerate for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
262g
Fat
0g
Carbs
25g