Lavender Cranberry Sauce

Treasured Roots Lavender Cranberry Sauce

Cranberry sauce is a must at Thanksgiving, and everyone has their own way of making it — canned, jellied, fresh, or relish‑style. For me, I like to add lavender.

Lavender brings a gentle sweetness that balances the tart cranberries, and when paired with orange, it creates a bright, well‑rounded flavor that really elevates the turkey. The best part is that it’s quick to make and can be done ahead of time, which is a lifesaver during holiday prep.

And after the feast, don’t stop at turkey — spread it on leftover sandwiches or try spooning it over cheesecake.

Ingredients

• 12 oz fresh cranberries (about 3 cups)

• 1 cup granulated sugar

• 1 cup water (or orange juice for extra brightness)

• 1 tsp Treasured Roots dried culinary lavender buds

• Zest of 1 orange

• Pinch of salt

  
  

Instructions

1. Rinse cranberries and set aside.

2. In a medium saucepan, combine water (or orange juice) and sugar. Bring to a gentle boil, stirring until sugar dissolves.

3. Add cranberries, lavender, orange zest, and salt. Reduce heat to medium and simmer.

4. Cook for 10–12 minutes, stirring occasionally, until cranberries burst and sauce thickens.

5. Remove from heat and let cool. The sauce will continue to thicken as it rests.

6. Transfer to a serving dish or jar. Refrigerate until ready to serve.

Tip: For a smoother sauce, press through a sieve to remove skins. For rustic texture, leave as is.