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Why You’ll Love This Recipe
Sometimes, the simplest recipes make the biggest difference. I use this quick cranberry puree for everything from sandwich spreads to cookie buttercream to swirl into yogurt. It only takes 3 ingredients and under 10 minutes, and it instantly adds a pop of tart flavor and gorgeous deep red color to your desserts. It’s one of my secret weapons in recipes like Lemon Spritz Cookies with Cranberry Buttercream, Eggnog Bundt Cake, and even Chocolate Ginger Sugar Cookies.
Whether you're working with fresh cranberries or digging into your freezer stash, this method gives you a silky smooth, seed-free puree perfect for baking, filling, or even drizzling. Let's get into it.
Watch how I make this recipe
Tools That Make It Easier
To make this recipe smooth and easy, you’ll need:
- Measuring cup – for precisely portioning the cranberries and liquids.
- Measuring spoons – to measure sugar and water accurately for consistent flavor.
- Glass mixing bowl – ideal for collecting and cooling the strained puree.
- Silicone spatulas – gentle on the sieve mesh and perfect for scraping every bit of puree.
- Hand blender (immersion blender) – blends the cranberries directly in the pot for a smooth, lump-free texture.
- Sifter or fine mesh sieve – essential to strain out the skins and get that velvety finish.
What You’ll Need From Your Pantry
- 1 cup fresh cranberries (you can also use frozen cranberries)
- 2 tablespoon granulated sugar
- 2 tablespoon water
That’s it! No lemon juice, no thickeners, no extras.
Before You Start: My Quick Tip
- If using frozen cranberries, there’s no need to thaw them first. Just extend the cooking time by a few minutes.
- Don’t skip the straining step—cranberry skins don’t blend smoothly and can ruin the texture of your buttercream or glaze.
- This puree works beautifully as a base for cranberry buttercream, cranberry whipped cream, or even a holiday cheesecake swirl.
- I usually make a double batch and freeze the extra in 1-tablespoon portions using a silicone mold. It’s a lifesaver for recipes like Vanilla Glaze for Bundt Cake or Lemon Spritz Cookies with Cranberry Buttercream when I just need a small amount.
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Let’s Make It Together
- Cook the cranberries. Add 1 cup cranberries, 2 tablespoons sugar, and 2 tablespoons water to a small saucepan. Heat over medium and let the mixture simmer gently.
- Wait for the pop. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and soften. They should look thick and jammy.
- Blend until smooth. Remove the saucepan from heat and use a hand blender to blend everything into a smooth, thick puree.
- Strain out the skins. Place a fine mesh sieve over a glass bowl and pour the blended mixture through. Use a silicone spatula to press it through the mesh. Discard the remaining skins.
- Cool it down. Let the puree cool completely before using it in frostings, glazes, or fillings.
Recipe variations
- Cranberry Orange Puree – Add ½ teaspoon orange zest or 1 tablespoon orange juice for a citrusy twist. Perfect for pairing with Orange Zest Gingerbread Cookies.
- Spiced Cranberry Puree – Add a pinch of cinnamon and nutmeg to the saucepan. Great in holiday bundt cakes like Spiced Gingerbread Cookie Dough.
- Honey Cranberry Puree – Replace sugar with 1 tablespoon honey for a floral, softer sweetness. I love using this in frosting for tea cakes.
- Maple Cranberry Puree – Swap sugar with maple syrup and use it to drizzle over pancakes or inside Pale Gingerbread Cookie Dough sandwiches.
Serving Ideas
- Once you try it, you’ll start adding this puree to everything:
- Use as a tart spread in macarons or sandwich cookies
- Mix into buttercream for frosting cookies or cupcakes
- Swirl into cream cheese for bagels
- Layer into trifles or parfaits
- Drizzle over pancakes or waffles
Storage Instructions
- Short-term storage: Once the cranberry puree has cooled completely, store it in an airtight container in the refrigerator for up to 5 days. I usually keep a small jar ready to go for weekday breakfasts or quick desserts.
- Long-term storage: Freeze the puree in silicone molds or portioned freezer-safe bags for later use. Label them with the date so you can grab a portion anytime you need it. I like to use frozen puree in recipes like Eggnog Bundt Cake or Chocolate Ginger Sugar Cookies since it blends in just like fresh.
Cranberry puree
This homemade Cranberry Puree is sweet, tart, and so easy to make with just three simple ingredients! Whether you're using fresh or frozen cranberries, it comes together in under 10 minutes and adds a bright, fruity kick to desserts, sauces, or breakfast dishes. Smooth and vibrant, it’s the perfect seasonal touch to elevate your recipes all year round.
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Ingredients
- 1 cup Fresh cranberries fresh or frozen
- 2 tablespoon granulated sugar
- 2 tablespoon water
Instructions
- Combine 1 cup cranberries, 2 tablespoon sugar, and 2 tablespoon water in a saucepan. Simmer the cranberries over medium heat for about 10 minutes, or until they burst and soften
- Remove from heat and blend using a hand blender until smooth.
- Strain through a fine mesh sieve to remove the skins.
- Let the puree cool completely before using.
Nutrition
Calories: 6kcalCarbohydrates: 1gProtein: 0.02gFat: 0.01gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 0.2mgPotassium: 3mgFiber: 0.1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 0.4mgIron: 0.01mg
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