Skip the canned cranberry sauce this Thanksgiving and try my Homemade Lemongrass Cranberry Sauce. It’s tart, sweet, and infused with orange, cinnamon, and lemongrass.
Course Side Dish
Cook Time 15mins
Total Time 15mins
Author as easy as Apple Pie
85grams (⅓ cup + 1 tablespoon)granulated sugar
90grams (⅓ cup + 1 tablespoon)light brown sugar
120ml (½ cup)water
340grams (one 12-ounce package)fresh cranberries
the juice and grated zest of 1 orange
1lemongrass stalkouter leaves removed
a pinch of salt
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised ones.
In a large saucepan, set over high heat, and bring the sugar and water to a boil. Stir to dissolve the sugar.
Once boiling, add the cranberries and bring the mixture to a boil again.
When boiling point is reached, reduce the heat, add the orange juice, orange zest, cinnamon stick, lemongrass, and salt, and simmer for 5 to 7 minutes, or until the majority of the cranberries have burst.
Remove from heat, and let it cool at room temperature.
Remove the lemongrass and cinnamon stick. Transfer to a bowl, cover with plastic wrap and chill for at least 1 hour.
The lemongrass cranberry sauce will continue to thicken as it cools.