Lemon-Thyme Cranberry Sauce Recipe

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November 2010


  • 1 14-ounce can whole-berry cranberry sauce

  • 1 1/2 teaspoons minced fresh thyme

  • 1 1/2 teaspoons finely grated lemon peel

Recipe Preparation

  • Mix thyme and lemon peel into cranberry sauce and serve.

Recipe by Sara Kate Gillingham Ryan

Reviews Section



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Sara Kate Gillingham-Ryan

Southern-style pecan rice and an escarole salad are great accompaniments.

Average user rating 3.5 / 4 Reviews 28 Percentage of reviewers who will make this recipe again 92 %

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Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds

The technique: Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan. The payoff: Simmering softens the berries and allows enough time for all of the flavors to meld.

Average user rating 3.5 / 4 Reviews 10 Percentage of reviewers who will make this recipe again 100 %

Roasted Cranberry Sauce with Herbed Candied Walnuts

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven. The payoff: Soft and caramelized berries.

Average user rating 4 / 4 Reviews 24 Percentage of reviewers who will make this recipe again 100 % View “ Roasted Cranberry Sauce with Herbed Candied Walnuts ” recipe

Cranberry Salsa with Cilantro and Chiles

The technique: To show off the tangy freshness of cranberries, don't cook them at all. The payoff: Chopping the berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings. Plus, the recipe comes together in 20 minutes.

Average user rating 3.5 / 4 Reviews 5 Percentage of reviewers who will make this recipe again 100 %

Cranberry Sauce Breakfast Rolls

Happy night before Thanksgiving! I hope it finds you relaxing with friends and family, not stuck in an airport, and enjoying all the food and drinks before the big day.

We flew down to Florida this morning to visit Brian’s great aunt and uncle (they’re both over 90!), and although we had to get up at 3am to get here, we couldn’t be happier to be enjoying the sun and getting away from wintry Chicago. We’ll be helping to host Thanksgiving at a beautiful condo on the beach, and Brian’s mom Colleen and I will be in the kitchen all day tomorrow. I can’t wait! We’re going to try spatchcocking a turkey rather than doing a normal roast…so cross your fingers for us.

Before we left, though, we attended a Friendsgiving this past weekend with some of our friends from college. It’s always fun to see what people come up with and the different variations they take on the traditional dishes. One of my responsibilities was cranberry sauce, and we had quite a bit left over – so of course I had to think of a creative way to use it.

I really liked the cranberry orange rolls I made last year, but those use raw cranberries rather than cranberry sauce. I wanted a way to use the sauce! So, I decided to experiment, taking my favorite cinnamon roll recipe (coincidentally, the most popular recipe on my site!) and using the cranberry sauce as the filling instead of the cinnamon/sugar/butter mixture. What could really go wrong when cinnamon roll dough is involved, right?

Answer: nothing. It was perfect. Our apartment smelled amazing as they were baking, and I couldn’t get enough of the flavor!

I took these to the office on Monday and let’s just say, they went over well. You can’t go wrong with these little guys.

I decided to top them with an easy vanilla orange glaze. My normal cinnamon roll recipe has a cream cheese glaze, but I thought the tang of the cream cheese would compete with the tart cranberries, and we don’t want competition where cinnamon rolls are involved. Or maybe we do…a cinnamon roll competition wouldn’t be the worst thing in the world to judge.

Anyway, one of the better things about this recipe is that not only is it easy to make, you can also make it the night before and let it rise overnight! That way, you can make the dough while everyone is in a turkey coma tomorrow night, leave it in the fridge, and bake in the morning to pure delight. I tested it both ways, baking them immediately and baking them in the morning, and I found I liked the flavor of the dough even better when it sat overnight. The longer fermentation adds some complexity to the rolls that the immediately baked ones didn’t have – but trust me, I don’t think anyone will complain either way.

If you want step by step instructions for how to make the cinnamon roll dough, roll it out, and shape it, see my original cinnamon roll recipe or my carrot cake cinnamon rolls. This is exactly the same process! The dough is made in a pot on the stove, and once it’s risen it is one of the easiest doughs ever to roll out. It barely sticks at all!

By the way, I recommend a bench scraper to cut the dough into even rolls – so much easier than a knife. Trust me on this one.

I hope you can make room for these cranberry breakfast rolls in your life this holiday weekend. I also hope that it is full of love, laughter, and wonderful food. Happy Thanksgiving my dears!

Lemon Ricotta Gnocchi In Butter Thyme Sauce

When I think of lemons, I automatically think of the Amalfi coast where lemon trees thrive, producing lemons as large as a fist. I remember our first trip to Amalfi many years ago, and it seemed that everywhere you looked you saw lemon trees. We have a short getaway to Positano planned for the end of July, and I am looking forward to it since we haven’t visited that region for over ten years. In anticipation of our upcoming trip, I seem to be focused on lemon based recipes lately, like this ricotta gnocchi recipe. I had received the cookbook Pasta by Hand by Jenn Louis by mail before I left for Italy, and I enjoyed the recipes so much that I ordered a copy here in Italy as well. The cookbook is packed full of regional handmade recipes, mostly gnocchi or variations on gnocchi, using many unique ingredients that I haven’t heard used in gnocchi before. I received my cookbook last week and was inspired to try the Dunderi, really ricotta gnocchi made with eggs from the Campania region.

I have repeatedly stated that I prefer making ricotta gnocchi rather than potato gnocchi. This is both for fact that they require fewer steps (you do not have to cook potatoes), and that ricotta gnocchi seem to turn out lighter than potato ones. I decided to use the Dunderi recipe from the cookbook, but it calls for six eggs, and I just couldn’t use that many, so I used four. The dough is very delicate to work with, and although the author suggests using one cup of flour, I used almost a cup and a half by the time I finished rolling my gnocchi. My gnocchi turned out very tender although they cooked up beautifully. Because I wanted the lemon flavor to shine, I used both lemon zest in my dough as well as lemon juice and zest in my butter sauce. To ensure that the sauce wouldn’t taste too heavy, I added an herbal note by adding some fresh lemon thyme leaves. To ensure that you use as little flour as possible, I suggest draining your ricotta cheese in a sieve first to remove excess liquid, before making the dough. It is also important to use the best ricotta cheese you can find. I used fresh sheep’s milk ricotta from a local cheese store here in Umbria, but any good quality ricotta cheese, including homemade will work fine. If you are new to making gnocchi, you may find my tutorial How To Make Ricotta Gnocchi Step By Step Helpful.

If you are interested in the cookbook Pasta by Hand, simply click on the link below!


  • Dried thyme vs fresh thyme: The flavour is different so if you can get fresh thyme, use that. However, dried thyme still works nicely. Substitute just 1 teaspoon of dried thyme for 1 tablespoon of fresh thyme.
  • Other herbs: You could use rosemary, sage – which are my other 2 favourite herbs, oregano and tarragon would also go beautifully. For a much more subtle herb flavour try just some parsley.

Both cream and parmesan make this sauce silky and super creamy while the lemon gives it a great tang. Perfect for smothering the succulent chicken breasts. Parmesan also adds a great umami flavour and pairs perfectly with the fresh thyme.

This chicken dish is great served with a lovely Warm Potato and Asparagus Salad (which just happens to be the side for this yummy Mothers Day menu, coming to the blog in 2 weeks).

I know you’ll love this Creamy Lemon Thyme Chicken as much as I do. It’s just incredible flavour and totally comforting with just a few simple, everyday ingredients and an easy dish to make any time.

Lemon Thyme Pork Tenderloin

Lemon thyme pork tenderloin is a wonderful recipe for entertaining. It's so easy and has the most fabulous flavor and moist and tender texture. Make sure you are buying pork tenderloin, not a pork loin roast.

When you buy the pork, make sure it hasn't been marinated. Pork tenderloin comes in many different flavors these days, from chili to Tex Mex to basil and herbs. Buy a plain tenderloin for this recipe, or the flavors will be too intense.

To trim a pork tenderloin, you need to remove the silverskin. That is a thin, almost transparent layer of fat on the meat that will not melt when the meat is cooked. Start cutting away the silverskin with a knife, then use a paper towel to grasp it and use the knife to cut it off the meat. Discard the silverskin, then trim away any visible fat.

The lemon juice in this recipe is acidic and will make the pork even more tender. Don't let the meat marinate longer than 24 hours or it may become mushy.

Serve this recipe with rice pilaf, some mixed vegetables and a green salad for a delicious dinner.

Lemon Thyme Popcorn

I love going to the movies. However what, when, and where my husband and I go see a movie has changed significantly over the years. In my ripe old age of 29 I now prefer to go see movies in the afternoon instead of at night. Two reasons for this. First is there are usually less people, which means better seats and that the only person I have to sit next to is my husband. The second is because I am cheap…I mean frugal. Movies are ridiculously overpriced! A month ago we went to see a movie and thought that a 4:00 PM movie was still considered a matinee. Turns out we were wrong, matinees end at 3:55….seriously?! Anyways, the tickets alone were $10.00 a piece and as if that wasn’t enough, we bought a water and box of candy, well there went another $8.00. By the time it was all said and done this movie cost nearly $30.00! We could have bought a movie, a gallon of water, and 3 boxes of candy for that price! Anyways enough of my complaining about the cost of movies.

One of my favorite parts about watching movies whether it’s in the theater or at home is the popcorn. Popcorn has an intoxicating smell that makes my mouth water. I’m not sure if it’s the butter, the popcorn, or a combination of both, but when I smell it I have to grab a handful! While traditional popcorn with butter and salt is always amazing, I thought I would add a twist to it and make Lemon Thyme Popcorn.

I have a fresh thyme plant in my garden so I grabbed a few sprigs of it and chopped them up. Then I zested a lemon and used the juice from half of it. I melted a tablespoon of butter and then combined it with the zest, juice, and thyme. I drizzled this over the popcorn, added salt and freshly cracked black pepper and then gave it a toss.

The end result was incredible! It was slightly buttery, but also fresh and flavorful from the lemon and thyme. The salt and cracked black pepper balanced everything. This was my first time making popcorn using herbs and it will definitely not be my last! The Lemon Thyme Popcorn wouldn’t just make a great snack while watching a movie, but also a great appetizer or snack at your next dinner party. There is something almost sophisticated about it.

I hope you will give this popcorn a try. Don’t let the addition of the fresh herbs and lemon intimidate you. It may surprise you how pleasing this savory snack is!

21 vegan lemon thyme Recipes

Vegan Leek & Garlic Artichoke Soup

Vegan Leek & Garlic Artichoke Soup

Vegan Stuffed Conchiglione (Pasta Shells)

Vegan Stuffed Conchiglione (Pasta Shells)

Vegan Eggplant Parmigiana

Vegan Eggplant Parmigiana

Vegan Chickpea Picatta

Vegan Chickpea Picatta

Vegan Nut Roast & Stuffing

Vegan Nut Roast & Stuffing

Will's Vegan Haggis

Will's Vegan Haggis

Serenbe Vegan Lasagna

Serenbe Vegan Lasagna

Sun-Dried Tomato & Roasted Pepper Frittata - Vegan

Sun-Dried Tomato & Roasted Pepper Frittata - Vegan

Saucy Vegetarian Cabbage Rolls


Lemon thyme is a popular culinary herb. It can be used in any recipe that calls for lemon, lemon juice or zest. Use Lemon thyme in marinades for chicken and fish, or add chopped Lemon thyme, salt and pepper, to quartered new potatoes for a citrusy take on roasted potatoes. Fresh leaves can be added to green salads or fruit salads for a hint of citrus. Include Lemon thyme in your herb blends for stocks and soups. The strong lemon flavor of the herb pairs well with baked goods, like shortbread cookies or scones. Infuse syrups, vinegars and ice creams with Lemon thyme, straining the liquid to remove the stems and leaves before using. Store fresh Lemon thyme in the refrigerator for up to two weeks, wrapped in a plastic bag. Dried Lemon thyme will keep for up to six months in an airtight container.

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