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Cranberry Coulis



  • 1 ½ cups fresh/frozen cranberries
  • ¾ cup granulated sugar
  • 1 cup orange juice
  • ½ cup water


  • Combine all ingredients in non-stick saucepan.
  • Heat on medium heat, while intermittently stirring. Once mixture comes to a boil, turn down to a simmer and continue to stir until sauce thickens.
  • Remove from heat and allow to cool.
  • Puree using either an immersion blender (stick blender) or blender.
  • Place a fine sieve strainer over a glass bowl and strain mixture. Use a spatula to help pass all liquid through the sieve, leaving the solids behind.
  • If mixture appears too thick, return to saucepan and whisk in a tsp. or two of water and heat on medium, continually stirring to obtain desired consistency.
  • Store refrigerated in airtight container until ready to use.
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