Cranberry Coulis Recipe

Cranberry Coulis Recipe

 The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Nutrition Facts (per serving)
149 Calories
0g Fat
31g Carbs
1g Protein
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Nutrition Facts
Amount per serving
Calories 149
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

    Cranberry Coulis Recipe
     The Spruce
  2. In a small saucepan, combine the cranberries, orange juice and zest, sugar, cinnamon, and cloves.

    Cranberry Coulis Recipe
    The Spruce
  3. Simmer over medium heat until cranberries burst, about 15 to 18 minutes.

    Cranberry Coulis Recipe
     The Spruce
  4. Remove saucepan from heat, add the orange liqueur, and mix well.

    Cranberry Coulis Recipe
     The Spruce
  5. Process in a blender or food processor until puréed.

    Cranberry Coulis Recipe
     The Spruce
  6. Warm gently before serving.

    Cranberry Coulis Recipe
     The Spruce
  7. Add to your Thanksgiving spread and enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • 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.