Description
Lemon Kissed Cranberries are a vibrant and tangy fruit dish that combines fresh cranberries simmered in a sweet syrup with the bright flavors of lemon juice and zest, rounded out by the fruity depth of Rhubarb Strawberry Fruit Spread. Perfect as a festive side or a flavorful topping for desserts.
Ingredients
Scale
Ingredients
- 1 cup water
- ½ cup granulated sugar
- 1 (12 ounce) bag fresh or frozen whole cranberries
- 1 cup Rhubarb Strawberry Fruit Spread
- 2 tablespoons fresh squeezed lemon juice
- 2 teaspoons lemon zest
Instructions
- Cook Cranberries: In a medium saucepan over medium-high heat, combine the water and granulated sugar, stirring until the sugar dissolves. Add the cranberries and bring the mixture to a boil.
- Simmer: Reduce the heat to medium-low and let the cranberries simmer for 10 minutes, until they soften and begin to burst, releasing their juices.
- Add Flavors: Remove the saucepan from heat. Stir in the Rhubarb Strawberry Fruit Spread, fresh squeezed lemon juice, and lemon zest until well combined, infusing the mixture with a bright citrus and fruity flavor.
- Cool: Allow the cranberry mixture to cool completely to room temperature before serving or storing. This helps the flavors meld beautifully and the texture to set.
Notes
- You can use fresh or frozen cranberries; if frozen, no need to thaw before cooking.
- For a less sweet version, reduce the granulated sugar to ¼ cup.
- This recipe makes a great topping for pancakes, yogurt, or ice cream, and pairs well with holiday meals.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For extra zest, consider adding a pinch of grated ginger or a cinnamon stick during simmering.
