Homemade Cranberry Filling
This sweet and tart homemade cranberry filling only takes four ingredients and 10 minutes to make. This recipe accommodates several other ingredient substitutions and flavor ideas.
Servings: 1 cup
Calories: 949kcal
Equipment
- 1 Immersion blender optional
Ingredients
- 12 ounces fresh cranberries
- 7 ounces sugar or maple syrup, brown sugar, honey, etc
- 8 ounces water or apple juice, orange juice, red wine, etc
- 1 Tablespoon orange zest or lemon, lime
- 3 Tablespoons fresh squeezed orange juice or lemon, lime
Instructions
Homemade Cranberry Filling Instructions
- In a saucepan, combine the water, sugar, orange zest, orange juice, and cranberries over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
- Reduce the heat to medium and let the mixture reduce for about 10 minutes, or until thickened. It will thicken even more as it cools.
- Remove from the heat and let the mixture cool before using. This takes about 2 hours in the fridge to cool completely.
- Once the filling is cool, use an immersion blender or blender to make it smoother, if desired. This step is optional.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 6 months.
Video
Notes
Ingredient notes: Fresh or frozen cranberries both work here, no adjustments needed if using frozen. Cranberries are naturally high in pectin, which is what thickens this filling as it cools, so no cornstarch or gelatin is required.
Pan options: A stainless steel or enamel saucepan works best here. Avoid uncoated aluminum or cast iron. Due to the cranberries' acidity, these metals can react and give the filling a slightly metallic taste.
Make-ahead and storage: Keeps in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 6 months. Thaw in the fridge before using if frozen.
Substitutions: In place of water, try apple juice, apple cider, orange juice, or red wine. In place of sugar, try brown sugar, maple syrup, honey, corn syrup, or agave. In place of orange zest and juice, use lemon or lime instead. See the Make This Recipe Your Own section above for more ways to customize it, including mix-ins like other fruits or warm spices.
Critical do-nots: Don't skip the full cooling time! It needs it to reach its final thick texture. Don't use an aluminum or cast iron pan because the cranberries' acidity can react with it.
Nutrition
Serving: 2ounces | Calories: 949kcal | Carbohydrates: 245g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 21mg | Potassium: 391mg | Fiber: 13g | Sugar: 217g | Vitamin A: 331IU | Vitamin C: 81mg | Calcium: 51mg | Iron: 1mg
