You’re sure to have a new favorite dessert recipe when you whip up this Homemade Cranberry Pie Filling! Fresh cranberries are cooked down until they pop, with a little sugar and spice added to the mix. Sweet, yet tart, this filling will have you hooked on the first bite.
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Pies are a great dessert to serve at a multitude of functions. However, it’s more common to see pie around the holiday than any other time of the year. I have to say, cranberry pie is one of those pies I don’t see very often. I’m not sure why as it’s absolutely delicious and just as easy as any other pie. Maybe it’s because there is cranberry sauce and people don’t want to double up on a similar food. I definitely like cranberry pie much more than cranberry sauce!
Baking pies is one of my favorite things to do in the kitchen. There are so many great qualities and applications for pies and their fillings. This homemade cranberry pie filling is incredibly easy to make and can serve a multitude of purposes in your dessert world. I love to make extra so I can jar it and store it in the fridge. It is so delicious when you top some Gingerbread Cake or slather it on a slice of Raspberry Pound Cake. It is also great with chocolate and a bunch of other favorite treats. There really is no limit to how you use this filling.
How Do You Make Cranberry Pie Filling from Scratch?
Simmer - Add the ingredients, except for the xanthan gum and vanilla, in a boiling pot and heat over medium heat. Simmer until the cranberries start to burst (20 minutes).
Thicken - Stir in the xanthan gum and cook until the mixture begins to thicken (20 minutes).
Finish - Remove from the heat and stir in the vanilla. Allow to cool and store or use right away.
Tips and Variations
- Storage - Store in a sealed container for up to 1 week. I found that it stored best in a mason jar. For the freezer, you can store it for up to 3 months in an airtight container. I do not suggest storing this in the pantry unless it’s been canned or it will mold.
- Reheating - Reheat using the stove or microwave. You can also add it straight to your pie before baking and let the cooking process heat it up.
- Add other berries - Adding in another berry to this pie filling is a delicious idea! I often substitute half of the cranberries for other fruit options such as blackberries, raspberries, blueberries, etc.
- Can it - This is great for making large batches of and then canning it for longer storage times.
- Use it on other desserts - The great thing about pie filling is that it tastes great with other desserts outside of pie. Some of my favorite recipes to pair this filling with is my Southern Style Berry Cobbler, Edible Brownie Batter, Instant Pot Rice Pudding, Coconut Scones, Baked Black Donuts, etc.
Common Questions About Homemade Cranberry Pie Filling
What Can I Do with a Bag of Cranberries?
One of the best ways to use up a bag of cranberries is by whipping up a snack or dessert. Of course, you can make cranberry pie filling, homemade cranberry sauce, or you can even add them to drinks for a pretty presentation. You can also make sugared cranberries, use them as decor, or even turn them into fruit leather! The options are endless.
Can I Eat Cranberries Raw?
You absolutely can eat cranberries raw. They are a wonderfully nutritious fruit and have tons of great health benefits. Be warned though, they are a notoriously acerbic fruit. Their bitter and tart flavor follows them all the way through ripeness. Though the taste is hard for some to get by, there are a plethora of great ways to eat them. Dried cranberries are one of people’s favorite ways to enjoy the super fruit.
Kick up your baking game a notch with this Homemade Cranberry Pie Filling, then let me know in the comments below if it was a win for you!
More Pie Recipes You’re Sure to Love:
- Mini Cherry Pies
- Homemade Peach Pie Filling
- Custard Pie
- Vegan Key Lime Pie
- Blueberry Pie Filling
- Blueberry Bars Recipe
Cranberry Pie Filling
- Add all the ingredients except the xanthan gum and vanilla, to a medium boiling pot over low medium heat over the stove.
- Simmer for about 20 minutes or until the cranberries start to burst.
- Stir in the xanthan gum and cook on low for about 20 minutes or until the sauce is thickened.
- Remove from the heat and stir in the vanilla.
- Allow to cool and store or use right away.