Cranberry Coulis

Use this fruit sauce when making our Gingerbread Semifreddo.

  • Yield: Makes 1 2/3 cups

Source: Martha Stewart Living, December/January 1997/1998


  • 8 ounces fresh or frozen cranberries
  • 6 tablespoons sugar
  • 2 one-by-three-inch slices orange peel
  • 1 stick cinnamon


  1. In a small saucepan, combine all ingredients with 1 1/2 cups water; bring to a boil. Reduce heat to medium low; cook until cranberries have burst, 8 to 10 minutes. Remove and discard orange peel and cinnamon stick.

  2. Pass mixture through a food mill, then through a fine sieve to remove all seeds; cool.


Be the first to comment!