How to Prepare Fresh Cranberries in the Oven, on the Stovetop, & More

Spice up mealtime with these tangy cranberry dishes

Fresh cranberries are a nutritional powerhouse, packing plenty of vitamin C, fiber, and more disease-fighting antioxidants than nearly any other fruit into a sweet and tart low-calorie package.^{[1]XResearch source} While they’re available frozen or dried year-round, you can find fresh cranberries in most markets during the fall and winter. From traditional sauces to festive cookies to unusual appetizers, cranberries can serve as a delicious, colorful addition to a range of sweet and savory dishes.

Ingredients

Making a Classic Cranberry Sauce

12 ounces (340 g) fresh cranberries
1 cup (240 mL) water
1/2-1 cup (100-200 g) sugar
Strip of citrus zest or 1 cup (240 mL) orange juice (optional)

Roasting Cranberries with Savory Vegetables

2–3 pounds (0.91–1.36 kg) vegetables such as hard squash, sweet potatoes, or Brussels sprouts
1 cup (100 g) fresh cranberries
1–2 tablespoons (15–30 mL) olive oil
Salt and pepper
Cinnamon, nutmeg, garlic powder, or dried herbs (optional)
Maple syrup or honey (optional)
Chopped nuts (optional)
Salty cheese, such as Parmesan or feta (optional)

Baking Cranberries with Fruits and Spices

Butter or shortening
1/4 cup (50 g) brown sugar
2 tbsp (15 g) cornstarch
1/4 tsp (0.65 g) each ground cinnamon, ginger, and cloves
1 cup (240 mL) cranberry or white grape juice
6 peeled, sliced apples and pears
1 cup (100 g) chopped fresh cranberries
1 can of mandarin oranges (optional)

Method 1

Method 1 of 4:

Making a Classic Cranberry Sauce

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Most fresh cranberries are sold in 12 ounces (340 g) bags and can be found in stores during the fall and winter. They can be kept in a tightly sealed package in the refrigerator for up to two months. Rinse fresh cranberries before using them and discard any that look squashed, browned, or otherwise spoiled.^{[2]XResearch source}
2
Combine the cranberries, water, and sugar in a small saucepan. Use 1 cup (240 mL) water and approximately 1/2-1 cup (100-200 g) sugar. Use less sugar if you prefer a more tart sauce or add up to 2 cups (400 g) sugar for very sweet results.^{[3]XResearch source}
- For a citrusy kick, add a strip of orange or lemon zest to the pan. You can also substitute orange juice for the water.^{[4]XResearch source}
- Add the amount of sugar you'd like if you'd rather your cranberry sauce have less sugar.
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3
Simmer the mixture over medium-low heat for 5-10 minutes, stirring occasionally. As the sauce cooks, the skins of the cranberries will split, making a popping noise that almost resembles popcorn. This allows the interior of the cranberries to escape, thickening the sauce.^{[5]XResearch source}
- The longer you simmer the sauce, the smoother it will be. If you prefer a chunkier sauce (similar to a pie filling), boil for closer to 5 minutes.^{[6]XResearch source}
4
Pour the finished sauce into a bowl and allow it to solidify for 2-3 hours. The cranberry sauce will continue to thicken as it cools. Allow it a few hours to reach room temperature before serving.^{[7]XResearch source}
- If you prefer, you can make cranberry sauce a few days in advance. Simply cover the bowl with plastic wrap or transfer the sauce to an airtight container and store it in your refrigerator. Fresh cranberry sauce can keep for 7-10 days in the fridge or up to 1 month in the freezer.^{[8]XResearch source}
- Cranberry sauce can be used to top more than just turkey! Try using it to dress up baked brie or drizzle on top of roast pork.

Method 2

Method 2 of 4:

Adding Cranberries to Baked Goods

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1
Mix fresh cranberries into muffins, coffee cakes, or breads for a fresh pop of flavor. Fresh cranberries are a great addition to many baked goods, bringing a nice sweet and sour berry flavor to your favorite recipe. Once you’ve made your batter, add about 1 cup (100 g) fresh cranberries and mix in gently. Then bake as directed.^{[9]XResearch source}
- The cranberries will soften as they bake so feel free to leave them whole. If you prefer, however, you can also chop them before adding to the batter for a more evenly distributed flavor.^{[10]XResearch source}
2
Use cranberries as a filling for pies and crisps. Cranberries can complement fruity pie fillings by adding a bit of sweet-sour flavor. Try combining 1-2 cups (100-200 g) fresh cranberries with cherries, pears, or apples in your favorite pie or crisp recipe.^{[11]XResearch source}
- Cranberries pair especially well with nuts like almonds or walnuts, so consider topping your pie or crisp with a nut crumble.^{[12]XResearch source}
Similar to muffins, coffee cakes, and quick breads, cookies can also benefit from the bright, seasonal flavor of fresh cranberries. Make your oatmeal cookies more festive by gently folding 2 cups (200 g) fresh cranberries into the finished dough. Bake as usual.^{[13]XResearch source}

Method 3

Method 3 of 4:

Roasting Cranberries with Savory Vegetables

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While the oven is preheating, prepare a rimmed baking sheet with oil or tin foil. You can also use a silicone baking mat if you have one, but do not use plastic wrap since it’s not oven safe.^{[14]XResearch source}
2
Chop 2–3 pounds (0.91–1.36 kg) vegetables into bite-sized pieces. Winter and fall vegetables pair particularly well with sweet and tart fresh cranberries. Try using a hard squash such as butternut, acorn, or delicata. Sweet potatoes are also a good bet. You can also add cranberries to roasted Brussels sprouts for good results- just make sure to cut the Brussels sprouts in half lengthwise so they don’t fall apart.^{[15]XResearch source}
- It’s important to cut your vegetables into similarly sized pieces to promote even cooking.^{[16]XResearch source}
- The smaller you cut your veggies, the faster they’ll cook.
Use approximately 1-2 cups (100-200 g) fresh cranberries and 1–2 tablespoons (15–30 mL) olive oil. For a festive flavor, add spices like cinnamon and nutmeg. Create a more savory all-season dish with garlic powder and dried herbs such as parsley or rosemary.^{[17]XResearch source}
Arrange the vegetables and cranberries in a single layer with little to no overlap. If you overcrowd the baking sheet, your veggies will steam instead of roast and you won’t get those deliciously browned and caramelized edges.^{[18]XResearch source}
5
Roast the vegetable mix in the oven for 25-45 minutes. The exact timing will depend on what exactly you’re cooking. For starchier or harder vegetables like squash, you may need to bake for a full 45 minutes. Sweet potatoes and Brussels sprouts will likely be done in closer to 25 minutes.^{[19]XResearch source}
- To test for doneness, remove the tray from the oven and poke your vegetables with a fork. If it goes in easily, they're finished.
- For more even cooking, use a hard spatula to toss your veggies and cranberries about halfway through the cooking time.^{[20]XResearch source}
- If you prefer less caramelized, more firm cranberries, try adding them later in the roasting period for longer-cooking vegetables like squash. Remove the tray from the oven after about 25 minutes and add the cranberries. Toss well before returning to the oven for 15-20 minutes.^{[21]XResearch source}
6
Remove vegetables from the oven and serve warm. For some added sweetness, drizzle a splash of maple syrup or honey on top of the finished dish. Or, for a more savory option, top with chopped nuts and a salty cheese, like grated Parmesan or crumbled feta. To really up the flavor profile, you can even add cooked, crumbled bacon.^{[22]XResearch source}
- Your roasted veggies and cranberries will keep well in the fridge for 3-4 days.^{[23]XResearch source}
- Want to transform your roasted veggies and cranberries into an impressive appetizer? Spoon the cooked mixture on top of crackers or crostini and serve on a large platter. Feel free to add a smear of soft cheese like brie or ricotta.^{[24]XResearch source}

Method 4

Method 4 of 4:

Baking Cranberries with Fruits and Spices

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A standard 13 inches (33 cm) x 9 inches (23 cm) glass or metal baking dish is perfect. Use butter or shortening to fully cover the inside of your dish- otherwise, the sticky juices from the cranberries and fruits will make for difficult clean-up.
2
Mix brown sugar, cornstarch, and spices in a small bowl. Measure out 1/4 cup (50 g) brown sugar, 2 tbsp (15 g) cornstarch, and 1/4 tsp (0.65 g) each ground cinnamon, ginger, and cloves. Stir together until well mixed.
- You can also substitute in other spices such as nutmeg or allspice if you prefer.
3
Whisk in 1 cup (240 mL) cranberry juice until fully combined. You can use either cranberry juice or cranberry juice cocktail. Try adding in slowly for easier mixing.^{[25]XResearch source}
- If you don’t have cranberry juice available, try white grape juice instead.
4
Toss 6 peeled, sliced apples and pears with fresh cranberries in the baking dish. Aim for approximately 1 cup (100 g) chopped fresh cranberries, but feel free to add more or less depending on your preference. You can use all apples or all pears if you prefer one over the other, or try 3 of each for a more varied dish.
- For some added texture and flavor, you can also add in 1 can of mandarin oranges, drained.
Toss lightly to ensure the mixture is evenly distributed.
Stir it once or twice during the roasting period to ensure everything cooks evenly. Do not cover the dish or you’ll end up with a much soupier result.
7
Remove dish from the oven and serve warm or cold. The baked fruit can be eaten on its own as a healthier dessert option. For a more decadent dish, try spooning it on top of shortbread, waffles, pound cake, or ice cream.^{[26]XResearch source}
- This dish can easily be made a day or two in advance. Just store in the refrigerator after cooling and then serve cold or gently reheat the day of. If well refrigerated, it will keep safely for up to 4 days.^{[27]XResearch source}

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Tips

While there are many ways to cook fresh cranberries, they are also delicious raw! Try eating them plain as a snack, mixing them into salads, or using them to create fun salsas.
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