How to Cook Cranberries in the Microwave (7 Steps)

Cranberries, sometimes called craneberries or bounceberries, provide the makings for traditional holiday sauces and chutneys, but these tart little berries can give a tasty lift to many meals. They're a good source of dietary fiber and vitamins C, E and K, while enhancing the flavor of meats and poultry. Although they are too tart to eat plain, with a splash of sugar or other sweetener, cranberries add a burst of flavor to cereals and breads. Making whole berry cranberry sauce in the microwave and keeping it on hand encourages family members to add these berries to the diet.

Things You'll Need

Colander
Bowl
Cranberries
Sweetener

Water
Cover or plastic wrap
Wooden spoon

Instructions

Place the cranberries in a colander and rinse them under cold, running water. Remove any discolored or soft berries, and any pieces of stems or leaves.
Pour the cleaned cranberries in a microwave-safe bowl.
Add the cranberries and enough water to cover the bottom of the bowl. As a rule, 1/8 to 1/4 cup of water to 1 cup of cranberries works well. If you prefer cranberries in a syrupy sauce, add the greater amount of water. For a gelled sauce, use the lesser amount.
Mix in 1 cup of sweetener per 1 1/2 cups of cranberries. Either white or brown sugar works in making cranberry sauce. For a sugar-free version, use a sugar substitute in place of the sugar.
Cover the bowl with a microwave-safe cover or plastic wrap. Fold back one corner of the plastic wrap to vent the container and allow excess steam to escape.
Cook on high for 5 to 7 minutes or until the skins pop. Stir the cranberries at 3 minutes to ensure even cooking.
Allow the cranberries to cool and serve in your favorite recipes or as a condiment with meats or poultry.

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