Cranberry Pie Filling

Homemade cranberry pie filling has a lip-smacking tart-sweet flavor that's perfect in pies or as a dessert topping. This recipe is so easy!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 40

Total Time 42

Servings 1 cup servings

Calories 298kcal

Heat a medium-sized saucepan over medium-low heat on the stove. Add all the ingredients except the cornstarch. Stir to combine.
Simmer for about 25 minutes, or until the cranberries burst and the filling reduces slightly.
Combine the cornstarch with enough cold water to dissolve it, then stir it into the cranberry mixture. Cook for 2 minutes, or until thick.
*Keep in mind that the mixture will continue to thicken as it cools.
If it is still too loose/watery, simmer for an additional 5-10 minutes until thickened, then remove from heat.
The pie filling will thicken as it cools. The finished filling should be the consistency of a thick jam.

Uses - This filling is delicious in cranberry pie, but it's also fantastic as a dessert topping over ice cream, brownies, or even in parfaits. You can even substitute cranberry filling for raspberry jam in my raspberry pound cake recipe.
Storage - Refrigerate in a sealed container for up to 1 week. I think it keeps the best in a mason jar. You can freeze the pie filling for up to 3 months in an airtight container. Do not store this at room temperature unless it’s been pressure canned, as it will quickly become moldy.
Reheating - Reheat over medium heat on the stove or in microwave. You can also add it straight from the fridge to a pie crust before baking.
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 apples, pears, or strawberries.