¼cupfresh Meyer lemon juicefrom about 2 Meyer lemons
2.5tbspfinely grated Meyer lemon zestfrom about 2 Meyer lemons
½cupwatermay use less
Instructions
Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
115 g sugar, ½ cup water
Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it's too thick.
Notes
Nutrition estimate is for small servings, as a side.