Cranberries for Winter: 7 Easy Recipes

Autumn is cranberry time. This northern berry — a treasure trove of vitamins. You can cook delightful preserves that will support your immune system on long, cold evenings — cranberries retain their beneficial properties even after heat treatment. Put up cranberries for later and they will beautifully complement various meat dishes and salads, and adorn baked goods and desserts. We offer 7 simple recipes that take very little time to make.

Before you begin, rinse the cranberries in cold water, remove twigs, stems, and any debris, then pat dry on a paper towel. You’re ready to start.

Five-Minute Cranberry Preserves

Cranberry preserves are a true autumn classic, perfect for cozy evenings over a cup of tea. As the name suggests, this dessert takes only a few minutes to prepare. The key is to thoroughly coat the cranberries with sugar. Quick heat treatment helps preserve as many of the berry’s benefits as possible. Store these preserves in the refrigerator for no more than six months. They pair wonderfully with blini (thin pancakes) or syrniki (curd fritters).

Ingredients:

• cranberries — 300 g;

• sugar — 250 g.

Method:

1. Sprinkle the cranberries with sugar and mix. Leave for an hour for the berries to release juice.

2. If there isn’t enough juice, add half a glass of water or let the berries sit for another hour.

3. Place the pot with the berries on the stove and bring to a boil. Cook for five minutes over medium heat, skimming off any foam.

4. Ladle the hot preserves into sterilized jars and seal with lids. Store in a cool place.

Cranberry Preserves with Nuts

If plain cranberry preserves seem too simple and lack punch, add walnuts. They turn the treat into an elegant, aromatic dessert with a varied texture, great with assorted cookies or simply spread on a cracker or toast. If you prefer, swap in hazelnuts, cashews, or almonds — or use a nut mix.

Ingredients:

• cranberries — 1 kg;

• walnuts — 1 cup;

• sugar — 1.5 kg;

• water — 2 cups.

Method:

1. Add the cranberries to hot syrup made from the water and sugar. Bring to a boil.

2. Pre-boil the nuts in water for 30 minutes. Add them to the cranberries.

3. Simmer the preserves over low heat for 30 minutes.

4. Pour the hot preserves into sterilized jars. Seal with lids. Store in a cold place.

Cranberry and Apple Preserves

In this recipe, apple sweetness balances cranberry’s pleasant tartness. It turns out thick, making it suitable for pie and bun fillings. Choose apples of varieties «Gala», «Antonovka», «Golden». For a piquant note, you can add a little finely chopped ginger.

Ingredients:

• cranberries — 100 g;

• apples — 500 g;

• sugar — 300 g;

• water — 50 ml.

Method:

1. Cut the apples into cubes, sprinkle with sugar, and let stand.

2. Add the water and cook for 40–50 minutes over low heat. The apples should soften slightly and the syrup should thicken.

3. Purée the cranberries in a blender, add to the apples, and cook together for 7–10 minutes.

4. Divide the preserves among sterilized jars. Store in a cool place.

Cranberry with Orange, No-Boil

Cranberries with sugar and orange make a raw jam — not cooked or sealed into jars. This dessert is very wholesome and will help support immunity in autumn and winter. Add it to hot tea or coffee for new shades in your favorite drinks. It won’t taste bitter if you carefully remove the white pith before grating the orange zest.

Ingredients:

• cranberries — 400 g;

• orange — 1 pc.;

• sugar — 100 g.

Method:

1. Scald the orange with boiling water and grate the zest. Segment the fruit, remove the seeds, chop, and place with the zest in a blender. Purée.

2. Add the cranberries to the blender. Sprinkle everything with sugar. Purée again.

3. Pour the jam into a jar or container. Refrigerate.

Cranberry Jam

Delicate cranberry jam will practically melt in your mouth. You can replace sugar with natural honey and skip the pectin, but then you’ll need to cook the berries longer. Thick jam is ideal as a filling for baked goods and even as a sauce for meat dishes.

Ingredients:

• cranberries — 1 kg;

• sugar — 0.5 kg;

• cinnamon — 1 tsp;

• lemon juice — 50 ml;

• rosemary — 4 sprigs;

• pectin — 15 g;

• water — 50 ml.

Method:

1. Place the cranberries in a saucepan and add all the ingredients except the pectin and lemon juice. Stir and bring to a boil; cook for 2–3 minutes, then reduce the heat and simmer for another 15–20 minutes.

2. Soften the berries with a potato masher. Stirring constantly, add the pectin and lemon juice.

3. Ladle the finished jam into sterile jars and seal with lids. Store in a cool place.

Soaked Cranberries

Soaked cranberries are great because they retain their beneficial properties, taste, and aroma. This preservation method allows the berries to keep for up to a year. Add soaked cranberries to sauerkraut and salads. They pair well with meat or poultry, lending dishes unusual flavor notes. They also work nicely as a topping for sweet ice cream.

Ingredients:

• cranberries — 2 l;

• sugar — 4 tbsp;

• salt — 0.5 tsp;

• water — 1 l.

Method:

1. Place the cranberries in a sterilized jar.

2. In a saucepan, add the sugar and salt to the water. Heat without bringing to a boil.

3. Cool the brine to room temperature and pour over the cranberries. Close with a lid and store in a cool place. The soaked cranberries will be ready in a month.

Cranberry Sauce

Cranberry sauce is quick to make and keeps well. It pairs perfectly with pork, beef, turkey, or duck. Adjust the sauce’s sweetness with the amount of sugar. A sweeter version also works as a topping, for example, for pancakes.

Ingredients:

• cranberries — 500 g;

• apples — 200 g;

• sugar — 300 g;

• cinnamon — 1 stick;

• clove — 1 pc.;

• ginger root — 10 g;

• freshly squeezed orange juice — 100 ml;

• white wine vinegar — 20 ml;

• salt — to taste.

Method:

1. Peel the apples and cut into small cubes.

2. Combine the cranberries and apples in a large pot. Add the sugar, orange juice, and white wine vinegar.

3. Tie the peeled ginger, cinnamon stick, and clove in a piece of cheesecloth and place in the pot. Bring to a boil. Reduce the heat and simmer for 30 minutes to a thick consistency. Season with salt.

4. Remove the spice bundle. Pour the hot sauce into sterile jars and seal with lids. Store in a cool place. The sauce will be ready in a month.