Cranberry Coulis Recipe

Harvest begins at colorful cranberry bogs
Darren McCollester/ Getty Images News/ Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 1 cup (4 servings)

This Cranberry Coulis is sweetly tart and the perfect foil for turkey or other poultry and pork. A coulis is a sauce made from puréed fruit or vegetables (see this Red Pepper Coulis Recipe) that is cooked down until thick, strained and then served hot or cold.

We came up with this recipe one Christmas when we wanted cranberries in the meal, but didn't want to do any of the ordinary things like cranberry relish or what's typically called cranberry sauce. This is sweet and tart and served warm. It's marvelous on roasted poultry (duck, chicken, turkey, goose) as well as pork. Makes 1 cup Cranberry Coulis.

What You'll Need

  • 6 ounces fresh cranberries (washed and picked over)
  • 1 large orange (zested and juiced) (see Note 1, below)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup orange liqueur (Triple Sec, Cointreau, Grand Marnier)

How to Make It

  1. In a small saucepan, add 6 ounces fresh cranberries. 1 cup orange juice, zest of 1 orange, 1/4 cup sugar, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves. Simmer over medium heat until cranberries burst, about 15 to 18 minutes.
  2. Remove saucepan from heat and add 1/4 cup orange liqueur, and mix well. Process in a blender or food processor until puréed. This is a case where I love my immersion blender because it minimizes cleanup.
  1. Warm gently before serving.

Note 1: A large orange should yield about 1 cup of fresh orange juice. If it doesn't, add water (or more orange juice) to bring to 1 cup.

Note 2: This coulis can be made a couple of days in advance. It also freezes well and you can rewarm it in the microwave after thawing.

Cranberries Have Bounced Far and Wide

Even though cranberries are indigenous to North America, the seeds were carried to Europe where they flourished and became a taste sensation. They are grown wild and in small cultivated garden patches. The berries are smaller than the American variety but just as tasty and they find their way into everything from sweet to savory recipes. Here are some international cranberry recipes:

Health Benefits of Cranberries

Did you know that a half-cup of whole cranberries has 4 grams of effective carbohydrate and 2 grams of fiber, 1/3 of which is soluble, which is what makes cranberries gel when you cook them. They are loaded with antioxidants, vitamin C, manganese, polyphenols, and other nutrients. The jury is still out on whether they purportedly cure everything from yeast infections and urinary tract infections, and help to fight cancer.

Nutritional Guidelines (per serving)
Calories 149
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Carbohydrates 31 g
Dietary Fiber 3 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)