Pinch of Salt

Changing the way you think about salt.

HEPP’S Lemon Cranberry Sauce


I have never been a fan of the cranberry  jello mold sitting on the table mixed in with the green bean casserole and sweet potato’s.  All my life I have avoided the stuff until now!!  This year we used real cranberry’s and added some of our HEPP’S Lemon sea salt and honestly they were delicious, they were the best I have every had.  This year resist the canned cranberries and treat your guests to these.


  • 1 12- ounce bag of fresh cranberries
  • 1 cup sugar
  • 1 strip lemon zest
  • 2 tablespoons water
  • HEPP’S Lemon Sea Salt


  1. Empty a 12-ounce bag of fresh cranberries into a saucepan and transfer 1/2 cup to a small bowl.
  2. Add 1 cup sugar, 1 strip lemon zest ,2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
  3. Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  4. Reduce the heat to low and stir in the reserved cranberries. ( the reserve cranberries are the best part because they pop  and explode delicious juiciness)
  5. Add HEPP’S Lemon sea salt and to taste and cool to room temperature before serving.

*Alternatives: if you want to forgo the flavored sea salt use HEPP’S himalayan Pink, Fleur de sel, or cyprus flake


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