- 1 bag (12 oz.) fresh or thawed frozen cranberries
- 2 Meyer lemons (1/2 lb. total), ends trimmed
- 1 cup sugar, or to taste
- calories 97
- caloriesfromfat 1 %
- protein 0.4 g
- fat 0.1 g
- satfat 0.0 g
- carbohydrate 26 g
- fiber 2.5 g
- sodium 1.5 mg
- cholesterol 0.0 mg
How to Make It
Discard any soft or decayed cranberries. Cut lemons into 1-in. chunks and discard seeds.
In a food processor, pulse lemon chunks until coarsely chopped. Add cranberries and pulse until berries are barely chopped.
In a medium saucepan, mix fruit and 1 cup sugar. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until flavors are blended, about 5 minutes.
Make ahead: Cover and chill up to 1 week.
Note: Nutritional analysis is per 3-tbsp. serving.