This was the first time I made Lemon Thyme Cranberry Sauce, and I can say I was really pleased with the results. I’ve been making home made Cranberry Sauce for years, a simple basic recipe with Cranberries, Sugar, Orange Juice and Zest, but it was time for a change.
A couple of years ago my mother mentioned that while she loves fresh oranges she didn’t like it in her desserts; I’d made Apple Cranberry Crisp with added Orange Zest and let’s just say it wasn’t her favourite.
I made a mental note, and made sure not to use Orange in any desserts, but I didn’t realize that she didn’t really like it in her food either; Lemon Thyme Cranberry Sauce was the answer.
Lemon Thyme Cranberry Sauces makes and elegant and unexpected addition to the holiday table. Making this ahead of time allows the flavour of Thyme and Lemon to meld and really have an impact.
Not only are these recipes delicious, they are also both Make Ahead sides that everyone is sure to love. That’s a win for a big family feast if you ask me.
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Lemon Thyme Cranberry Sauce
- 12 ounces fresh or frozen whole cranberries
- 2/3 cup brown sugar
- 1/2 cup water
- 1/4 cup lemon juice
- 2 sprigs fresh Thyme
- 1 tsp fresh thyme leaves minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 Tbsp fresh lemon zest
- In a medium saucepan over medium high heat, combine all ingredients and stir well. Bring to a boil, reduce heat to low, stirring occasionally until most of the cranberries have "popped" open and the sauce has thickened.
- Remove from heat, remove and discard Thyme sprigs. Place in fridge and let sit until cool or up to 3 days ahead.