Tart with a hint of sweetness and a twist of lemon, this homemade cranberry sauce can be made entirely in advance. MAKE AHEAD Prepare up to 5 days ahead. Garnish just before serving. 1 lemon 2½ cups fresh or frozen cranberries ¾ cup whole cane sugar (such as Sucanat) ¼ tsp sea salt
1 Using a vegetable peeler, remove zest from half of lemon. (Remove yellow part only, avoiding white pith.) Cut peel crosswise into thin slices. Save remaining lemon for another use.
2 Reserve ½ tsp lemon peel. In a saucepan over medium heat, combine remaining lemon peel, cranberries, sugar, salt, and ¾ cup water. Bring to a boil; reduce to a simmer, stirring occasionally, until most cranberries burst, about 10 minutes. Transfer to a resealable container or serving dish to cool. Chill in the refrigerator. Serve garnished with reserved ½ tsp lemon peel. NUTRITIONAL INFO 73 calories per serving (3 tbsp), 0 g fat, 18 g carbs, 1 g fiber, 16 g protein, 57 mg sodium