Cranberry Filling

Sweet? Check. Tart? Check. Spoon-licking delicious? Check.

No, seriously...I ate this out of the bowl with a spoon.  It was that good; it has a great balance of tart and sweet.  It's versatile, tasty, and very simple to make.  This is the filling featured in Episode 1: Winter Cranberry Cake.  


  • 10 ounces fresh cranberries, rinsed
  • Juice from one large orange
  • 3/4 to 1 cup granulated sugar, depending on your sweetness preference
  • 2 tablespoons cornstarch


  1. Mince cranberries in a food processor until all cranberries are evenly cut into small pieces.  I prefer my filling on the chunkier side, in order to provide another texture to the dish.  If you prefer a smoother filling, mince into smaller pieces.
  2. Add cranberries and the juice from the orange into a medium sized saucepan over low-medium heat.  Meanwhile, combine sugar and cornstarch together in a small bowl.  Mix with a fork to incorporate.
  3. Add dry mixture to cranberry mixture.  Let the filling come to a boil (about 5-7 minutes).  The filling will begin to thicken once it comes to a boil.  Let sit at a boil for approximately 2 minutes.   Stir frequently.  The filling should be the consistency of a jam.  Be careful not to scorch your filling.
  4. Turn off heat and pour filling into a medium sized bowl.  Using plastic wrap, cover the filling.  Make sure you push the plastic wrap down into the bowl so that it actually lays on the surface of the filling.  This is to prevent a film from forming and prevent large amounts of condensation from watering down your filling.
  5. Let filling cool in refrigerator.  Once cool, use to fill your favorite dessert!

This recipe can be used to create a variety of fillings.  Simply replace cranberries with another berry or fruit of your choice (works well with raspberries, blackberries, blueberries, mangoes, cherries, etc).  Depending on the fruit, you may need to adjust the sweetness or use lemon juice instead of orange juice.  Enjoy!