Best 5 Lemon Cranberry Sauce Recipes
**Lemon Cranberry Sauce: A Tangy Twist to Your Holiday Feast**
Elevate your holiday table with a burst of tangy, sweet, and zesty flavors with our collection of extraordinary lemon cranberry sauce recipes. From the classic and comforting to the uniquely creative, these sauces will transform your turkey, chicken, or pork into a culinary masterpiece. Get ready to tantalize your taste buds and create a memorable dining experience for your loved ones. Explore our curated selection of lemon cranberry sauce recipes, each offering a delightful blend of tart cranberries, vibrant lemons, and aromatic spices.
**Classic Lemon Cranberry Sauce:** This timeless recipe strikes a perfect balance between tart and sweet, with a hint of citrusy zest. Bursting with the flavors of fresh cranberries, juicy lemons, and a touch of sweetness, it's a true crowd-pleaser.
**Spicy Lemon Cranberry Sauce:** For those who love a little kick, this recipe incorporates the warmth of chili peppers to create a vibrant and flavorful sauce. The blend of sweet cranberries, zesty lemons, and spicy chili peppers will add a touch of excitement to your holiday feast.
**Orange-Lemon Cranberry Sauce:** This unique twist on the classic combines the brightness of oranges with the tang of lemons, resulting in a wonderfully complex and refreshing sauce. The addition of orange zest and juice adds a delightful citrusy aroma and flavor that will complement your main course perfectly.
**Honey Lemon Cranberry Sauce:** Experience the perfect harmony of sweet and tangy with this honey-infused sauce. The natural sweetness of honey pairs beautifully with the tartness of cranberries and the brightness of lemons, creating a luscious and flavorful sauce that will leave your guests craving for more.
**Apple Lemon Cranberry Sauce:** Incorporate the crisp sweetness of apples into your cranberry sauce with this delightful recipe. The combination of tart cranberries, zesty lemons, and crisp apples creates a vibrant and textured sauce that will add a touch of autumnal charm to your holiday table.
No matter your preference, our collection of lemon cranberry sauce recipes has something for everyone. Each sauce is easy to make and packed with flavor, ensuring that your holiday feast will be a memorable and delicious occasion. So gather your ingredients, put on your apron, and embark on a culinary journey that will impress your family and friends.
LEMON CRANBERRY SAUCE
Tangy and refreshing, this quick-fix stovetop sauce will please both guests and the cook! -Robyn Badtke, Green Lake, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the cranberries, sugar, water, Triple Sec and lemon juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in lemon zest. Transfer to a small bowl. Chill until serving.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY STEAMED PUDDING AND HARD SAUCE OR LEMON SAUCE
This is my mothers Christmas Pudding Recipe from several generations ago.The English often call these delicate cake recipes cooked in the "Bain Marie", a "Pudding" Mom use to make this for us and serve it with the rich hard sauce over the top. I loved it for Breakfast the day after if any was left and heat the sauce and have it...
Provided by Donna Thiemann
Categories Other Sauces
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Mix the pudding ingredients above and then transfer the batter to molds or greased coffee can(cover with foil) on the stove in a pan such as a Dutch oven. To prevent stove burns use a vegetable steamer to "raise up the pudding molds. Fill dutch oven with water to half way up the can or mold, cook the batter on low to medium for one or two hours with a lid on the dutch oven. This method is called a "Bain Marie" or cooked in a water bath! Seal the pudding mold with foil to prevent the batter from getting wet! Be sure to check the dutch oven to make sure you don't boil away the water. If you need to add water be sure the water is very hot or boiling when adding more to the pan. Check the pudding with a cake tester or a wooden stick, making sure the batter is no longer gooey. Remove the dutch oven from the hot burner and cool the pudding slightly(15 minutes) so you can invert it onto a serving plate. Slice and serve warm with the hard sauce or lemon sauce! Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
- 2. For the Hard Sauce: Mix the sauce ingredients and Scald in a sauce pan on the stove. Remove promptly so the sauce does not scorch. Serve over the cranberry pudding. Lemon Sauce: *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste. *I have made this hundreds of times & could never get the sugar to dissolve completely without going funky, so don't worry. Just cook a few minutes until mixed thoroughly & put in processor. Takes care of it. This Lemon Sauce is from our friend Peggi(cookiequeen) and goes along with her bread pudding which is to die for. https://www.justapinch.com/recipe/cookiequeen/peggis-bread-pudding-with-lemon-sauce/pudding?page=5#comment205548
- 3. Crock Pot Directions: Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crock pot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crock pot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm
HONEY-LEMON CRANBERRY SAUCE WITH ROSEMARY
This sounds awesome. This is from the December 2007 Cuisine at Home magazine. I am going to make it for Thanksgiving tomorrow. Enjoy!
Provided by brian48195
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil honey, sugar, lemon juice, water, rosemary and salt in a saucepan over medium-high heat.
- Add cranberries and simmer until berries burst and sauce thickens, about 8 minutes.
- Remove rosemary.
- Chill at least 2 hours before serving.
ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE
This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon...
Provided by Mary Louise
Categories Other Sauces
Time 1h
Number Of Ingredients 15
Steps:
- 1. Beat sugar and butter. Add vanilla.
- 2. In a separate bowl, sift flour, baking powder, and salt together.
- 3. Alternate adding flour and milk to sugar/butter mixture.
- 4. Mix until combined.
- 5. Fold in cranberries.
- 6. Pour into a greased and floured square 8 or 9 inch pan.
- 7. Bake in a 375 degree oven for 30 minutes.
- 8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
- 9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.
CRANBERRY COTTAGE CAKE WITH LEMON SAUCE
I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the...
Provided by Sherry Blizzard
Categories Fruit Desserts
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
- 2. Combine wet and dry ingredients and mix until well blended. Add the cranberries.
- 3. Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
- 4. While the cake is baking, make the topping.
- 5. Combine boiling water with sugar and cornstarch to make a thick sauce.
- 6. Add the lemon juice, butter and lemon zest. Pour over the cake and serve.
Tips:
- Choose fresh cranberries. Look for cranberries that are plump and red, with no signs of bruising or mold. Fresh cranberries will produce the best flavor in your sauce.
- Use a food processor to chop the cranberries. This will help to create a smooth sauce without any large pieces of cranberries.
- Add sugar to taste. The amount of sugar you add will depend on your personal preference. Start with a small amount and add more to taste.
- Cook the sauce over low heat. This will help to prevent the sauce from burning.
- Let the sauce cool completely before serving. This will allow the flavors to meld together and the sauce to thicken.
Conclusion:
Lemon cranberry sauce is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for Thanksgiving dinner, but it can also be enjoyed year-round. With its bright and tangy flavor, lemon cranberry sauce is a surefire way to please everyone at your table. So next time you are looking for a simple and delicious recipe, give lemon cranberry sauce a try. You won't be disappointed!
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