Lemon Thyme Cranberry Sauce

October 14, 2018

Lemon Thyme Cranberry Sauce


This was the first time I made Lemon Thyme Cranberry Sauce, and I can say I was really pleased with the results. I’ve been making home made Cranberry Sauce for years, a simple basic recipe with Cranberries, Sugar, Orange Juice and Zest, but it was time for a change.

A couple of years ago my mother mentioned that while she loves fresh oranges she didn’t like it in her desserts; I’d made Apple Cranberry Crisp with added Orange Zest and let’s just say it wasn’t her favourite.

I made a mental note, and made sure not to use Orange in any desserts, but I didn’t realize that she didn’t really like it in her food either; Lemon Thyme Cranberry Sauce was the answer.

Lemon Thyme Cranberry Sauces makes and elegant and unexpected addition to the holiday table. Making this ahead of time allows the flavour of Thyme and Lemon to meld and really have an impact.

Lemon Thyme Cranberry SauceLemon Thyme Cranberry Sauce

If you’re looking for more recipes that are elegant twists on old favourites, be sure to check out my other Thanksgiving recipes like Brown Sugar Glazed Pearl Onions, and Bacon Green Beans.

Not only are these recipes delicious, they are also both Make Ahead sides that everyone is sure to love.  That’s a win for a big family feast if you ask me.

If you want more great recipes for your family and a super friendly group, join our  Facebook Group; Love on a Plate where we share recipes, ask questions, learn new techniques, and watch LIVE video’s of meal preps & quick recipes.  It’s lots of fun and we’d love to see you there.

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Lemon Thyme Cranberry Sauce

Lemon Thyme Cranberry Sauce

Lemon Thyme Cranberry Sauces makes and elegant and unexpected addition to the holiday table.
Print Pin Rate
Prep Time: 3 hours 12 minutes
Cook Time: 3 hours 12 minutes
Author: loveonaplate


  • 12  ounces  fresh or frozen whole cranberries
  • 2/3  cup  brown sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 sprigs fresh Thyme
  • 1 tsp  fresh thyme leaves  minced
  • 1/4  teaspoon  salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 Tbsp fresh lemon zest


  • In a medium saucepan over medium high heat, combine all ingredients and stir well. Bring to a boil, reduce heat to low, stirring occasionally until most of the cranberries have "popped" open and the sauce has thickened.
  • Remove from heat, remove and discard Thyme sprigs.  Place in fridge and let sit until cool or up to 3 days ahead.
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