Classic Stewed Cranberries
A vibrant, sweet-tart side dish that brings a bright pop of color and flavor to any holiday table or roast 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 that are shriveled or soft.
- 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 pan and reduce the heat to low.
- 5
Simmer gently for about 8 to 10 minutes, stirring occasionally, until the cranberries have popped open and the sauce has thickened to a syrupy consistency.
- 6
Remove from heat and let the mixture cool; it will continue to thicken as it sits.
💡 Chef tips
- For a more complex flavor, add a splash of Grand Marnier or port wine during the last minute of cooking.
- You can make this up to three days in advance; keep it refrigerated in an airtight container and serve at room temperature.
- If you prefer a smoother texture, pass the finished stewed cranberries through a fine-mesh sieve to remove the skins.
✅ How it should turn out
The finished dish should be a deep, glossy ruby-red color with a thick, jam-like consistency, offering a perfect balance of bright citrus notes and a signature tart cranberry finish.