Stewed Cranberries
A vibrant, tart, and sweet side dish that perfectly balances the richness of any holiday roast or festive meal.
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 small cinnamon stick
Instructions
- 1
Rinse the cranberries thoroughly under cold water and discard any soft or shriveled berries.
- 2
In a medium saucepan, combine the sugar, orange juice, water, orange zest, and cinnamon stick 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 most of the cranberries have popped and the sauce has thickened to a jam-like consistency.
- 6
Remove from heat, discard the cinnamon stick, and let the mixture cool to room temperature before serving.
💡 Chef tips
- You can make this dish up to three days in advance; store it in an airtight container in the refrigerator as the flavors continue to meld over time.
- For a deeper flavor profile, add a pinch of ground ginger or a splash of balsamic vinegar during the last few minutes of cooking.
- 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 stewed cranberries should be a deep, glossy ruby red with a thick, syrupy consistency, offering a bright, tangy flavor with a subtle citrus aroma.