Stewed Cranberries
A vibrant, sweet-tart classic that adds a festive pop of color and flavor to any holiday meal or roast dinner.
Ingredients
- •12 ounces (340g) fresh or frozen cranberries
- •1 cup (200g) granulated sugar
- •1/2 cup (120ml) fresh orange juice
- •1/2 cup (120ml) water
- •1 teaspoon orange zest
- •1 cinnamon stick
- •1 pinch kosher salt
Instructions
- 1
Rinse the cranberries thoroughly in a colander and discard any soft or shriveled berries.
- 2
In a medium saucepan, combine the sugar, orange juice, water, orange zest, cinnamon stick, and salt.
- 3
Bring the liquid mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- 4
Add the cranberries to the saucepan and return the mixture to a simmer.
- 5
Reduce the heat to low and cook for about 10 to 15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened to a syrupy consistency.
- 6
Remove the saucepan from the heat and discard the cinnamon stick.
- 7
Transfer the stewed cranberries to a serving bowl and allow them to cool to room temperature, as the sauce will continue to thicken as it sets.
💡 Chef tips
- For a deeper flavor profile, add a splash of balsamic vinegar or a pinch of ground cloves during the last few minutes of cooking.
- This dish can be made up to three days in advance; store it in an airtight container in the refrigerator and bring to room temperature before serving.
- If you prefer a smoother texture, you can press the finished sauce through a fine-mesh sieve to remove the skins.
✅ How it should turn out
The finished dish should have a deep ruby-red color, a glossy syrupy texture, and a bright, balanced flavor that is both tart and sweet with a warm hint of citrus and spice.