Cranberry Coulis

  • Yield: Makes 1 cup

Source: Martha Stewart Living, December/January 1993/1994


  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup sugar
  • Zest of 1 orange


  1. Place cranberries, sugar, orange zest, and 3/4 cup water in a small saucepan. Set over medium heat, and bring to a boil. Reduce heat to a simmer; cook until cranberries have popped, about 12 minutes. Pass coulis through a sieve, and discard solids. Chill until serving.


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