20 Nov

Lemongrass Cranberry Sauce

lemongrass cranberry sauce

The three most important foods on the Thanksgiving table to most people are a golden brown turkey, delicious stuffing and, of course, cranberry dressing. In years past, I have simply used the quintessential canned dressing or jelly. Not anymore! Scratch-made cranberry sauce is one of the easiest dishes I can bring to my table. A simple mixture of fresh cranberries, sugar, Tahitian Vanilla and lemon grass creates a familiar, but unique, cranberry sauce. Lemon grass is a beautifully fragrant herb that grows in long stalks, and is primarily used in Thai cuisine. It is very versatile and can be used with a variety of proteins, soups, jams and relishes. I like the bright citrus flavor that it brings to my cranberry sauce.


Lemongrass can be found in most grocery stores or Asian markets. It also is a prolific species and grows well in high light and moderately humid areas of your home. I grow mine in our greenhouse, but it could be grown in a pot near a sunny window in colder climates.

Lemongrass Cranberry Sauce Recipe

Yields 6 servings


1 cup fresh lemonade
2- 12 oz. bags of fresh or frozen cranberries
2 inch piece of lemon grass
½ tsp. lemon zest
1 ½ c. sugar
1 tsp. Tahitian Vanilla Extract


Bring lemonade, lemon grass, zest and sugar to a boil on high heat in a medium saucepan.

Rinse cranberries and add once liquid is boiling. Reduce heat to medium, add vanilla and cook uncovered for about 10 minutes. Remove lemon grass stalk. Cool and serve

Featured Ingredients

Tahitian Vanilla Extract (Single-Fold 1X)

Tahitian Vanilla Extract (Single-Fold 1X)

Tahitian Vanilla Extract (Double-Fold 2X)

Tahitian Vanilla Extract (Double-Fold 2X)