Cranberry Lemon Sauce

cranberry lemon sauce
Photo: Launie Kettler

In the U.S., we recently celebrated Thanksgiving – but I hoarded one ingredient for beyond the holiday table. And that was cranberries.

We can only get fresh cranberries a couple months out of the year, and I always end up using them all in the traditional relish. However, I wanted to use them in a different way once the “good plates” and linen napkins had been put back into storage.

The main idea I kept coming back to was a spicy and fresh cranberry sauce on ricotta as an appetizer.

I wondered, “Is this crazy. Or just crazy enough to work?”

The answer is, “Oh yes. It works.” Tart cranberries combined with jalapenos and lemon juice on creamy ricotta create an appetizer that was so good that it doubled as dinner.

And although I’ve heard of frozen cranberries, I’ve never seen them in any of my local markets. So, while they’re still in season, I’m heading down to the store to buy a few bags to freeze myself.

I want to be able to make this sauce year round.

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Print Recipe
Cranberry Lemon Sauce
Cranberry Lemon Sauce
Course Sides
Cuisine Vegan, Vegetarian
Prep Time 1 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Course Sides
Cuisine Vegan, Vegetarian
Prep Time 1 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Cranberry Lemon Sauce
Instructions
  1. If using frozen cranberries, place them in a colander and thaw under running warm water.
  2. Place all of the ingredients in a food processor and process to desired consistency.
  3. Serve with chips or on toasted bread spread with ricotta.
Recipe Notes

Calories per serving: 33

Fat per serving: 0.1g