Tart cranberries, bright lemon, earthy rosemary and sweet pure honey beautifully come together for the perfect cranberry sauce for your holiday dinner! Don’t get me wrong, I love the cranberry orange flavor combo, but, there is just something about this sweet tart cranberry sauce that is the perfect compliment to turkey, fish, or a juicy tenderloin.

We all know and love these beautiful tart and sour fruit, but did you know that they are packed with antioxidants and have lots of benefits for your health!

Lemons contain vitamin C, a powerful antioxidant that plays a role in neutralizing free radicals and reducing oxidative stress.  But what does that mean? Free radicals are the byproducts produced by the body from its normal metabolic function and environmental exposure to pollution, smoke, and chemicals [1].  A buildup of free radicals in the body leads to oxidative stress, which in turn leads to chronic symptoms and disease. 

Antioxidants combat free radicals by neutralizing them (literally paring with an extra electron to neutralize the charge) and reducing oxidative stress. 

Lemons are also great for your health in other ways.  They have compounds that have shown to support liver health, have positive effects again cancer, heart disease, and inflammation [2].

Why Cranberries are So Good for You!

Cranberries are considered a super food and for good reason!  They are loaded with vitamins (C, A, K, E, and B), minerals (potassium, calcium and iron to name a few), gut healthy fiber, and five different antioxidants! [1]

Antioxidants are essential to our health and wellbeing as studies have shown that they may protect cells against free radicals, which may lead to disease. [2]. One of the antioxidants found in cranberries is quercetin, which supports immune health and fights inflammation.

So grab some fresh cranberries and let’s get cooking!

Lemon Rosemary Cranberry Sauce Ingredients

Makes 1 cup

8oz Fresh Organic Cranberries

2 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Lemon Zest

1-2 tsp Fresh Rosemary, finely chopped

Pinch of Fine Real Salt

¼ – ½  cup Pure Raw Honey or Pure Maple Syrup*

*Omit for Whole30

How to Make Lemon Rosemary Cranberry Sauce

1. Add the cranberries to a small bowl and fill with water.  Remove any berries that don’t make the cut and drain in a colander or mesh strainer.

2. Transfer the cranberries to a small sauce pan and add all the remaining ingredients.

3. Over low-medium heat, bring to a low simmer. The cranberries will begin to pop and soften, simmer and stir for 7-10 minutes until all the cranberries have popped and the sauce has thickened.

4. Taste for flavor balance and sweetness, adding more honey if needed.

5. Transfer to a jar or glass bowl, cover and refrigerate at least 2-hours. 

Enjoy!

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FAQs

Q: I don’t have fresh rosemary, how much dried rosemary do you recommend?

A: I would use about 1/2 teaspoon to start with, taste it and if you want a more intense flavor add more. Keep in mind that dried herbs have a tendency to be more potent in flavor that fresh.

Q: How many days ahead can I make lemon rosemary cranberry sauce?

A: I would not make it more than 48-hours before. I typically like to make it the day before and it will keep in the refrigerator up to a week.

Q: Is lemon cranberry sauce really tart?

A: This is up to you! I like my cranberry sauce a bit more on the tart side of things so I usually stick with around 1/4-1/3 of a cup of honey, however, sweeten your cranberry sauce to your flavor profile!

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