How to Cook Cranberries

If you have fresh or frozen cranberries on hand, you may be wondering how to cook them. Try whipping up a delicious cranberry sauce on your stovetop or roast the cranberries in the oven for a unique spin on the traditional sauce. If you want a decadent treat, try baking cranberries in the oven with a bit of brandy. The most important thing to remember when cooking cranberries is to follow the recommended cook times. If you overcook cranberries, they'll get mushy and bitter!

[Edit]Ingredients

[Edit]Stove-Top Whole Cranberry Sauce

• 12 oz (340 g) of fresh or frozen cranberries
• 1 cup (200 g) of white granulated sugar
• of water
• 1 strip of orange or lemon zest
• Salt and pepper to taste (optional)

Makes about 4 servings

[Edit]Oven-Baked Brandied Cranberries

• 1 pound (453 g) of fresh or frozen cranberries
• 2 cups (400 g) of granulated white sugar
• 1 tablespoon (28 g) of orange zest
• Pinch of kosher salt
• 1/4 cup (60 ml) of brandy, Grand Marnier, or orange-flavored liqueur

Makes about 4 servings

[Edit]Roasted Cranberry Sauce

• 24 oz (680 g) of fresh or frozen cranberries
• 1 shallot, thinly sliced
• 1 cup (200 g) of light brown sugar (packed)
• 1 teaspoon (4 g) of finely grated lemon zest
• 1 teaspoon (4 g) of finely grated orange zest
• 1/4 cup (60 ml) of fresh orange juice

Makes 6 to 8 servings

[Edit]Steps

[Edit]Stove-Top Whole Cranberry Sauce

1. Empty 12 oz (340 g) of fresh or frozen cranberries into a large saucepan. Dump the cranberries into a colander and rinse them off thoroughly with plain water. Then, place a large saucepan on a stove burners and pour the berries into the saucepan.^[1]
   
   • You may not need to rinse store-bought frozen cranberries, but it wouldn’t hurt. If you froze the cranberries yourself, go ahead and rinse them off.^[2]
   • You don’t need to thaw frozen cranberries before you use them.^[3]
2. Move 1/2 cup (60 g) of cranberries to a bowl and set them aside. Take about ½ cup (60 g) of the cranberries out of the saucepan, put them in a bowl, and leave them in a safe spot on the counter for now. You won’t need these until you get to the end of the recipe.^[4]
   
3. Add the sugar, orange or lemon zest, and water to the saucepan. Measure out 1 cup (200 g) of white granulated sugar and pour it over the cranberries. Rinse off an orange or a lemon, use a vegetable peeler to remove 1 strip of the rind, and drop the zest into the saucepan. Then, add of water.^[5]
   
   • The size of the zest strip is totally up to you.
4. Heat the mixture over low heat for about 10 minutes. Stir the mixture every couple of minutes with a wooden spoon or other utensil as it heats up. Continue heating the mixture until the sugar dissolves completely.^[6]
   
5. Turn the heat up to medium and cook the mixture for 12 minutes. Remember to stir the cranberries every few minutes to prevent sticking or scorching. Continue cooking the mixture over medium heat until the cranberries burst. This should take about 12 minutes, but be sure to keep an eye on them.^[7]
   
   • Continuing to cook cranberries over medium heat after they burst can make them bitter.^[8]
6. Turn the heat down to low and stir in the reserved cranberries. Lower the temperature immediately and grab those reserved cranberries you set aside earlier. Dump them into the saucepan and stir the mixture thoroughly to combine the ingredients.^[9]
   
   • If you want the sauce to thicken up a bit, simmer the mixture on low for a couple more minutes until it reaches the desired consistency.^[10]
7. Add sugar, salt, and pepper to taste and take the pan off the stove. Give the cranberries a quick taste to see what you think. Feel free to add a little more sugar or even salt and pepper until you’re happy with the flavor. Then, remove the cranberries from the heat and let them cool to room temperature before you serve them.^[11]
   
   • You can store leftovers in an air-tight container in the fridge for 1 week.^[12]

[Edit]Oven-Baked Brandied Cranberries

1. Preheat your oven to . Get your oven nice and hot so it’s ready to go as soon as you finish putting the dish together.^[13]
   
   • Most ovens take 10-15 minutes to fully preheat.
2. Place the rinsed cranberries in a baking dish. Put 1 pound (453 g) of fresh or frozen cranberries in a colander and rinse them off with plain water. If you see any bruised or shriveled berries, pick them out and toss them. Then, dump the cranberries into your baking dish.^[14]
   
   • Store-bought frozen cranberries may not need to be rinsed, but it certainly wouldn’t hurt. If you packed and froze the cranberries yourself, rinse them.^[15]
   • Don’t worry about thawing frozen cranberries before using them. They’re ready to go as-is.^[16]
3. Stir the sugar, orange zest, and a pinch of salt into the cranberries. Measure out 2 cups (400 g) of white sugar and pour it over the cranberries. Zest an orange and add 1 tablespoon (28 g) of the zest to the mixture. Then, add a pinch of kosher salt and stir the ingredients together to combine them.^[17]
   
4. Cover the baking dish with foil and bake the cranberries for 30 minutes. Slip a piece of aluminum foil over the mouth of the dish and fold it over the edges so it stays in place. Pop the dish into your oven and let the cranberries bake for half an hour.^[18]
   
   • You don’t need to check on or stir the cranberries during this time.
5. Uncover the dish, stir the mixture, and bake it for 10 more minutes. Use an oven mitt to pull out the oven rack. Carefully remove the foil and set it aside. Give the mixture a good stir and pop it back in the oven for about 10 minutes so the mixture can thicken.^[19]
   
   • The cranberries are ready to take out when you see them bubbling.
6. Stir in the brandy and let the dish sit for 10 minutes before you serve it. Take out the dish and place it on a heat-safe surface. Measure out 1/4 cup (60 ml) of brandy, Grand Marnier, or other orange-flavored liqueur and pour it over the cranberries. Stir the mixture gently and give the cranberries a few minutes to cool off a bit before you serve them.^[20]
   
   • Refrigerate leftovers in an air-tight container and enjoy them within a week.^[21]

[Edit]Roasted Cranberry Sauce

1. Position a rack in the upper third of your oven and preheat it to . Adjusting the position of the rack increases the direct heat on the cranberries and gives them that nice roasted flavor. Let your oven preheat to while you put together the rest of the dish.^[22]
   
2. Put the rinsed cranberries in a baking dish. Dump 24 ounces (680 g) of fresh or frozen cranberries in a colander. Give the cranberries a quick rinse, toss out any bruised or shriveled ones, and pour the rest into the baking dish.^[23]
   
   • Thawing frozen cranberries isn’t necessary.^[24]
3. Stir in the shallot, brown sugar, zest, and orange juice. Thinly slice 1 shallot and drop the slices into the dish. Then, add 1 cup of light brown sugar. Zest the orange and lemon and add 1 teaspoon (4 g) of each. Then, pour in ¼ cup (60 ml) of fresh orange juice and stir to combine the ingredients.^[25]
   
4. Roast the cranberries uncovered for 1 hour, stirring them occasionally. Place the baking dish on the top rack in your oven and leave the cranberries to roast for about an hour. Give the mixture a good stir every 20 minutes or so as it cooks. Remove the cranberries once they get soft and the juices thicken in the dish.^[26]
   
   • The sauce will get thicker as it cools, so don’t worry if the dish looks a little watery after 1 hour.
5. Let the dish cool to room temperature before you serve it. The cranberries are very hot after an hour of roasting, so give them plenty of time to cool off. This also gives the sauce a chance to thicken up a bit more before you serve it.^[27]
   
   • Store leftover sauce in an air-tight container for about a week in the fridge.^[28]

[Edit]Tips

• Always rinse off fresh cranberries and pick out any damaged ones before you cook with them.

[Edit]Warnings

• Avoid cooking cranberries for more than a few minutes after they burst open to prevent them from getting bitter.^[29]

[Edit]Things You’ll Need

[Edit]Stove-Top Whole Cranberry Sauce

• Colander
• Large saucepan
• Wooden spoon
• Small bowl
• Vegetable peeler or zester
• Air-tight container
• Measuring cups and spoons

[Edit]Roasted Cranberry Sauce

• Colander
• baking dish
• Wooden spoon
• Vegetable peeler or zester
• Aluminum foil
• Air-tight container
• Measuring cups and spoons
• Oven mitt

[Edit]Oven-Baked Brandied Cranberries

• Colander
• baking dish
• Vegetable peeler or zester
• Air-tight container
• Measuring cups and spoons
• Oven mitt

[Edit]References

1. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
2. ↑ https://www.canr.msu.edu/news/freezing_cranberries_is_easy
3. ↑ https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1164&context=extension_curall
4. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
5. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
6. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
7. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
8. ↑ https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1164&context=extension_curall
9. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
10. ↑ http://shelflifeadvice.com/content/everything-you-need-know-about-cranberry-sauce
11. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/perfect-cranberry-sauce-recipe-2104277
12. ↑ http://shelflifeadvice.com/content/everything-you-need-know-about-cranberry-sauce
13. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
14. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
15. ↑ https://www.canr.msu.edu/news/freezing_cranberries_is_easy
16. ↑ https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1164&context=extension_curall
17. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
18. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
19. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
20. ↑ https://www.womansday.com/food-recipes/food-drinks/recipes/a56471/oven-baked-brandied-cranberries-recipe/
21. ↑ http://shelflifeadvice.com/content/everything-you-need-know-about-cranberry-sauce
22. ↑ https://www.bonappetit.com/story/roasted-cranberry-sauce-practically-makes-itself
23. ↑ https://www.bonappetit.com/story/roasted-cranberry-sauce-practically-makes-itself
24. ↑ https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1164&context=extension_curall
25. ↑ https://www.bonappetit.com/story/roasted-cranberry-sauce-practically-makes-itself
26. ↑ https://www.bonappetit.com/story/roasted-cranberry-sauce-practically-makes-itself
27. ↑ https://www.bonappetit.com/story/roasted-cranberry-sauce-practically-makes-itself
28. ↑ http://shelflifeadvice.com/content/everything-you-need-know-about-cranberry-sauce
29. ↑ https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1164&context=extension_curall

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