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How to Cook Cranberries

author image Jenny Harrington
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.
How to Cook Cranberries
Fresh cranberries are available in fall, but use frozen fruit year-round.

Ruby-red cranberries often appear on holiday tables, but they are a healthy and flavorful fruit for any time of year. Cranberries supply a good source of vitamin C and the fruits contain antioxidants that help prevent heart diseases, according to the University of Georgia. Unlike other berries, the tart cranberry isn't served fresh or raw. Instead, it's cooked first to help temper its tartness. Once cooked, puree the berries into sauce or jelly, or serve them whole in their own juices.

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Step 1

Wash the berries in cold water. Discard any that are overly soft, wrinkled or damaged in any way.

Step 2

Mix 1 cup water with ½ cup orange juice in a saucepan. Bring the mixture to a boil.

Step 3

Dissolve the sugar in the boiling water. Add the cranberries to the sugar water.

Step 4

Boil the cranberries for approximately 10 minutes, stirring occasionally so they don't burn to the bottom of the pan. The cranberries are done when their skins begin to crack and the sugar water begins to thicken.

Step 5

Pour the cranberries into a serving or food storage bowl. Allow them to cool to room temperature before serving or storing. The sauce gels around the berries as it cools.

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