Stewed Cranberries
A vibrant, tart, and perfectly sweetened side dish that brings a bright pop of flavor to any holiday meal or roasted poultry dinner.
Ingredients
- •12 ounces (340g) fresh or frozen cranberries
- •1 cup (200g) granulated sugar
- •1/2 cup (120ml) fresh orange juice
- •1/4 cup (60ml) water
- •1 teaspoon orange zest
- •1/4 teaspoon ground cinnamon
Instructions
- 1
Rinse the cranberries thoroughly and discard any soft or shriveled berries.
- 2
In a medium saucepan, combine the sugar, orange juice, water, orange zest, and cinnamon over medium heat.
- 3
Stir the mixture until the sugar has completely dissolved and the liquid begins to simmer.
- 4
Add the cranberries to the saucepan and stir to coat them in the syrup.
- 5
Reduce the heat to low and simmer for about 10 to 12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened to a jam-like consistency.
- 6
Remove from heat and let the mixture cool; it will continue to thicken as it reaches room temperature.
💡 Chef tips
- You can make this dish up to three days in advance; store it in an airtight container in the refrigerator and bring to room temperature before serving.
- For a deeper flavor profile, stir in a tablespoon of orange liqueur or a pinch of ground ginger at the end of the cooking process.
- If you prefer a smoother texture, you can press the finished sauce through a fine-mesh sieve to remove the cranberry skins.
✅ How it should turn out
The finished stewed cranberries should be a deep, glossy ruby red color with a thick, syrupy consistency and a bright, balanced flavor that is both tart and sweet with a subtle citrus aroma.