📝 About This Recipe
This elegant Cranberry Coulis is a sophisticated twist on a holiday classic, offering a silky-smooth texture and a perfect balance of tartness and sweetness. Infused with aromatic orange zest, warm cinnamon, and a hint of vanilla, it transcends the typical sauce to become a versatile companion for both savory roasts and decadent desserts. Its brilliant ruby-red hue and refined finish make it an essential addition to any festive table or gourmet plated dish.
🥗 Ingredients
Main Base
- 12 ounces Fresh Cranberries (rinsed and sorted)
- 3/4 cups Granulated Sugar
- 1/4 cups Light Brown Sugar (packed)
Aromatics & Liquids
- 1/2 cups Freshly Squeezed Orange Juice (about 1 large orange)
- 1/4 cups Water (filtered)
- 1 tablespoons Orange Zest (finely grated)
- 1 piece Cinnamon Stick (whole)
- 1 piece Star Anise (whole)
Finishing Touches
- 1 teaspoons Pure Vanilla Extract
- 1 pinch Fine Sea Salt
- 1 tablespoons Grand Marnier or Cointreau (optional for depth)
- 1 teaspoons Fresh Lemon Juice (to brighten acidity)
👨🍳 Instructions
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1
Thoroughly rinse the fresh cranberries in a colander, discarding any that are soft, shriveled, or bruised.
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2
In a medium heavy-bottomed saucepan, combine the cleaned cranberries, granulated sugar, and light brown sugar.
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3
Pour in the orange juice and water, then add the orange zest, cinnamon stick, and star anise to the pot.
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4
Place the saucepan over medium heat and stir occasionally with a wooden spoon until the sugars have completely dissolved.
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5
Bring the mixture to a gentle boil; you will hear the cranberries begin to pop as they release their pectin.
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6
Reduce the heat to medium-low to maintain a steady simmer for 12-15 minutes, or until the sauce has thickened and the berries are completely broken down.
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7
Remove the saucepan from the heat and carefully remove the cinnamon stick and star anise using tongs.
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8
Stir in the vanilla extract, pinch of sea salt, and the optional orange liqueur (Grand Marnier) to incorporate.
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9
While the mixture is still hot, carefully transfer it to a high-speed blender. Secure the lid tightly, but remove the center cap to allow steam to escape, covering it with a clean towel.
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10
Blend on high speed for 45-60 seconds until the mixture is as smooth as possible.
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11
Set a fine-mesh sieve over a clean glass bowl. Pour the blended cranberry mixture through the sieve.
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12
Using the back of a ladle or a flexible silicone spatula, press the pulp firmly against the mesh to extract every drop of liquid, leaving only the seeds and skins behind.
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13
Discard the solids and stir the fresh lemon juice into the smooth coulis to brighten the final flavor profile.
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14
Allow the coulis to cool to room temperature. It will continue to thicken slightly as it cools due to the natural pectins in the fruit.
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15
Transfer to a glass jar or a squeeze bottle and refrigerate for at least 2 hours before serving to allow the flavors to fully meld.
💡 Chef's Tips
Use a high-speed blender for the smoothest possible texture before straining to maximize yield. If the coulis becomes too thick after chilling, whisk in a teaspoon of warm water or orange juice to reach your desired consistency. Always strain the sauce while it is still warm; once it cools and sets, the pectin makes it much harder to push through a fine-mesh sieve. For a deeper flavor profile, toast the cinnamon stick and star anise in the dry pan for 30 seconds before adding the liquids. Adjust the sugar levels based on the tartness of your berries, as fresh cranberries can vary significantly in acidity.
🍽️ Serving Suggestions
Drizzle over a classic New York-style cheesecake or a rich chocolate ganache tart for a vibrant color and flavor contrast. Swirl into thick Greek yogurt or warm oatmeal for a sophisticated and healthy breakfast upgrade. Serve as a refined accompaniment to roasted duck breast, pork tenderloin, or traditional holiday turkey. Use a squeeze bottle to create decorative dots or elegant 'swooshes' on dessert plates for a professional restaurant look. Mix a tablespoon into a glass of chilled Prosecco or Champagne for a festive and colorful 'Cranberry Mimosa' cocktail.