Best Lemon Thyme Cranberry Sauce Recipes
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
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.
LEMONY CRANBERRY RELISH
Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.
Provided by Eric Kim
Categories easy, quick, sauces and gravies, side dish
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.
LEMON-THYME SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 7
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.
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.
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