Cranberry Coulis Recipe

Harvest begins at colorful cranberry bogs
Darren McCollester/ Getty Images News/ Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 1 cup (4 servings)
Nutritional Guidelines (per serving)
149 Calories
0g Fat
31g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet-tart Cranberry Coulis is the perfect foil for turkey or other poultry and pork. A coulis is a sauce made from puréed fruit or vegetables that's cooked down until thick, strained, and then served hot or cold.

It's also a great recipe to whip out at Christmastime when you want cranberries in the meal, but want to take your meal up a notch from the same old cranberry relish or cranberry sauce.


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

Steps to Make It

  1. Gather the ingredients.

  2. In a small saucepan, combine the cranberries, orange juice and zest, sugar, cinnamon, and cloves.

  3. Simmer over medium heat until cranberries burst, about 15 to 18 minutes.

  4. Remove saucepan from heat, add the orange liqueur, and mix well.

  5. Process in a blender or food processor until puréed.

  6. Warm gently before serving.

Recipe Tips and Variations

  • 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.
  • 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.