Welcome to my Cranberry Puree recipe! I’m excited to share this delicious and versatile sauce that’s perfect for any occasion. Whether you’re looking for a Thanksgiving side dish or a tasty addition to your breakfast toast, this cranberry puree is the perfect choice.
Cranberries are a staple harvest fruit, and this recipe is a great way to showcase their tart and tangy flavor. Plus, it’s incredibly easy to make, with just a few simple ingredients and minimal prep time. Once you try this recipe, you’ll never go back to store-bought cranberry sauce again.
In this article, I’ll be sharing all my tips and tricks for making the perfect cranberry puree. From ingredient substitutions to storing and reheating, I’ve got you covered. So let’s dive in and start cooking!
Why You’ll Love This Recipe
If you’re looking for a sweet and tangy addition to your holiday feast, look no further than this Cranberry Puree Recipe. This recipe is perfect for Thanksgiving, Christmas, or any other special occasion where you want to impress your guests with a homemade sauce that’s bursting with flavor.
What sets this Cranberry Puree Recipe apart from other cranberry sauces is that it’s made with fresh cranberries and all-natural ingredients, such as maple syrup and lemon juice. You won’t find any high fructose corn syrup or artificial preservatives in this recipe. Plus, it’s incredibly easy to make and requires only a few simple steps.
One of the best things about this recipe is its versatility. You can use it as a sauce for turkey or ham, a topping for pancakes or waffles, or even as a filling for a homemade cranberry pie. The possibilities are endless, and the taste is always delicious.
If you’re someone who loves to experiment in the kitchen, you’ll love this recipe because it allows you to customize it to your liking. For example, if you prefer a thicker sauce, simply let it simmer on low heat for a bit longer. Or, if you want to add a touch of sweetness, add a bit more maple syrup.
Overall, this Cranberry Puree Recipe is a must-have for any home cook who loves delicious, homemade sauces. It’s versatile, easy to make, and packed with flavor. So go ahead and give it a try – your taste buds will thank you!
Let’s start with the ingredients you will need to make this delicious cranberry puree.
- 1 cup of water
- 1 cup of cranberries (fresh or frozen)
- 1/4 cup of maple syrup
- 3 tbsp of lemon juice
You can also add other ingredients to customize your puree, such as orange juice or additional sweeteners like sugar-free options.
Don’t worry if you don’t have all the ingredients on hand, as there are many substitutions and variations you can try. Let’s move on to the next section to learn more about them.
The Recipe How-To
Making cranberry puree is a simple process that can be done in just a few steps. Once you have gathered all the ingredients, you can start cooking.
Step 1: Cook the Cranberries
First, place fresh or frozen cranberries in a saucepan with 1/4 cup of water. Cook over low heat until the cranberries are soft and start to pop, which will take about 7 minutes.
Step 2: Puree the Cranberries
Once the cranberries have cooked, puree them in a food processor or blender until they are smooth. Then, add the pureed cranberries back into the saucepan.
Step 3: Thicken the Cranberry Puree
To thicken the cranberry puree, add 1 cup of water, 1/3 cup of maple syrup, 3 tbsp of lemon juice, and 2 teaspoons of orange juice to the saucepan. Boil the mixture and then simmer it until the sauce thickens.
Step 4: Sweeten the Cranberry Puree
If you prefer a sweetened cranberry puree, add sugar or honey to taste. Once the sauce is sweetened to your liking, it’s ready to serve.
Step 5: Store the Cranberry Puree
You can store the cranberry puree in an airtight container in the fridge for up to a week or freeze it for up to 3 months.
Now you know how to make a delicious cranberry puree that can be used in many different ways, from a sauce for Thanksgiving dinner to a harvest fruit puree for baby food.
Substitutions and Variations
There are many ways to switch up this cranberry puree recipe to make it your own. Here are some substitutions and variations to consider:
– Sugar-Free: If you’re looking for a healthier option, swap out the sugar for a sugar substitute like Stevia or monk fruit sweetener.
– Cranberry-Orange: Add a burst of citrus flavor by substituting orange juice for some of the water in the recipe. You can also add some orange zest to the puree for extra flavor.
– Cranberry-Apple: For a twist on the classic cranberry sauce, add diced apples to the saucepan with the cranberries and cook low and slow until the apples are soft. Puree everything together for a delicious cranberry-apple puree.
– Maple Cranberry: Instead of adding sugar to the saucepan, try using maple syrup for a more complex flavor. You may need to adjust the amount of lemon juice to balance out the sweetness.
– Fresh Frozen: If fresh cranberries are not available, you can use frozen cranberries instead. Just be sure to thaw them out before cooking.
– Cranberry Butter: For a thicker, spreadable consistency, you can cook the puree on low heat until it thickens into a butter-like consistency. This is perfect for spreading on toast or biscuits.
– Cranberry Relish: For a chunkier texture, pulse the puree a few times in a blender or food processor instead of pureeing it until smooth. This will give you a delicious cranberry relish that’s perfect for serving alongside turkey or ham.
– Cranberry Baby Food: This recipe can easily be turned into baby food by skipping the sugar and lemon juice and simply pureeing the cooked cranberries with a little bit of water. This is a great way to introduce your little one to the tart and tangy flavor of cranberries.
With these substitutions and variations, you can create a cranberry puree that’s perfect for your taste preferences and needs. Experiment with different flavors and textures to find your favorite version of this harvest fruit puree.
Serving and Pairing
Cranberry puree is a versatile and delicious accompaniment to a wide variety of dishes. It’s the perfect addition to your Thanksgiving dinner, but it can also be paired with other meals or used as a spread on toast or bagels.
For a classic pairing, serve cranberry puree with turkey or chicken. It’s a great way to add a touch of sweetness to the savory meat. It also goes well with pork chops or ham.
If you’re looking for a vegetarian or vegan option, try pairing the puree with roasted vegetables. It’s particularly delicious with root vegetables like sweet potatoes, carrots, and parsnips. You can also use it as a dip for raw veggies like carrots, celery, and bell peppers.
For a sweet treat, try spreading cranberry puree on toast or bagels. You can also use it as a filling for muffins, cupcakes, or doughnuts. It’s a great way to add a burst of flavor to your baked goods.
If you’re feeling adventurous, try using the puree as a sauce for ice cream or cheesecake. It’s a unique and delicious way to enjoy this harvest fruit puree.
No matter how you choose to serve cranberry puree, it’s sure to be a hit. Its tangy and sweet flavor pairs well with a variety of dishes and can be used in both sweet and savory applications. The possibilities are endless, so get creative and enjoy this homemade cranberry sauce recipe in all its flavorful glory.
Make-Ahead, Storing and Reheating
One of the best things about this cranberry puree recipe is that it can be made ahead of time and stored in the refrigerator for later use. The puree can last for up to a week in the fridge, which makes it a perfect go-to sauce for holiday meals like Thanksgiving or Christmas.
To store the cranberry puree, simply let it cool to room temperature before transferring it to an airtight container. It’s important to note that as the puree cools, it will thicken, so don’t worry if it seems too thin while it’s still warm. Once you’re ready to use it, you can reheat it on the stovetop over low heat or in the microwave in short bursts, stirring occasionally until it reaches your desired consistency.
If you’re planning to make this recipe even further ahead of time, you can freeze the cranberry puree for up to 2 months. Just be sure to thaw it in the fridge overnight before reheating.
For added convenience, you can also turn this cranberry puree into cranberry butter or cranberry baby food. Simply blend the puree in a food processor until it’s smooth and creamy. For the cranberry butter, mix the puree with softened butter and store it in the refrigerator. For the baby food, spoon the puree into ice cube trays and freeze until solid. Once frozen, transfer the cubes to an airtight container or freezer bag and store in the freezer for up to 3 months.
Overall, this versatile cranberry puree recipe is a great addition to any holiday meal or as a sweet and tangy topping for your favorite dishes. Whether you’re storing it in the fridge, freezer, or turning it into a different recipe altogether, this homemade cranberry sauce is sure to impress.
Tips for Perfect Results
When making cranberry puree, there are a few tips and tricks to ensure that you get perfect results every time. Here are some of my top tips for making the best cranberry puree:
Firstly, it is important to cook the cranberries on low heat. This will help to soften them without burning them, ensuring a smooth and creamy texture. You can also add a little water or orange juice to the pan to help prevent the cranberries from sticking.
Secondly, when it comes to pureeing the cranberries, it is best to use a blender or food processor. This will give you a perfectly smooth and even puree, without any lumps or chunks.
Another tip is to thicken the cranberry puree by simmering it on medium-high heat. This will help to break down the cranberries and release their natural pectin, which will help to thicken the sauce as it cools.
If you want to sweeten your cranberry puree, you can add some maple syrup or sugar to taste. Just be sure to add it slowly, tasting as you go, to avoid making the puree too sweet.
For a delicious twist on traditional cranberry puree, try adding some cranberry apple juice to the mix. This will give your puree a unique and delicious flavor that is perfect for the fall season.
Finally, remember that cranberry puree can be used in a variety of different dishes, from homemade cranberry jam and relish to cranberry butter and even baby food. So don’t be afraid to get creative and experiment with different recipes and flavor combinations.
Now that you have all the information you need to make this delicious cranberry puree recipe, let’s address some frequently asked questions that may come up during the cooking process. These questions cover common concerns and troubleshooting tips to ensure that you can make the perfect cranberry puree every time.
Why is my cranberry sauce so watery?
Are you having trouble with your cranberry sauce being too watery? One possible mistake is adding too much liquid to the cranberries. Although cranberries contain pectin, which helps thicken the sauce, they also have a high water content. Therefore, adding too much liquid can make the sauce runny and result in extra cooking time. To avoid this, it’s recommended to add only a small amount of liquid to get the cooking process started.
How do you thicken cranberry sauce without gelatin?
When making cranberry sauce, you may want to achieve a thicker consistency. One way to do this is to let it cool down, as the natural pectin in cranberries will cause it to thicken. Alternatively, you can mix a small amount of tapioca or cornstarch with water until it forms a smooth paste. Then, add it to the sauce while whisking continuously and let it simmer until it reaches the desired thickness. This method can be quite useful if you need to thicken your sauce quickly.
How do you puree baby cranberries?
To begin with, we need to prepare the cranberry puree. Get your hands on some fresh cranberries and measure them out. Then, take a saucepan and add the cranberries along with ¼ cup of water. Cook this mixture over low heat until the cranberries become soft and tender. This should take about 5 minutes. Once done, transfer the softened cranberries to a blender or food processor and blend them into a smooth and thick liquid.
Does homemade cranberry sauce thicken as it cools?
One helpful tip to keep in mind when making a cranberry sauce is that it will thicken as it cools down. However, if you desire a cranberry mold that maintains its shape, you can continue boiling the mixture to release more pectin from the fruit and evaporate additional water. This will result in a thicker sauce that can set into a firm gel.
In conclusion, this cranberry puree recipe is a perfect addition to any holiday table, especially Thanksgiving. It is versatile, easy to make, and can be used in a variety of ways. Whether you want to use it as a sauce, a spread, or as a base for other recipes such as cranberry relish or cranberry butter, this recipe won’t disappoint. With the perfect balance of sweet and tart flavors, your taste buds will be delighted. So, don’t hesitate to try this recipe and impress your guests with a homemade cranberry puree that is sure to become a new holiday tradition.
Cranberry Puree Recipe
- 5 cups cranberries
- 3 1/3 cups water or 3 1/4 cups orange juice
- 7 tablespoons lemon juice
- 1 cup maple syrup
- put all indgrediants into blendar.
- puree all indgrediants for 15 miniutes.
- chill 5 hours or overnight.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.