Cranberry Filling
Makes about 1⅓ cups
  • 2 cups (220 grams) fresh or frozen cranberries*
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons (45 grams) amaretto
  • 2 tablespoons (30 grams) water
  • ⅛ teaspoon kosher salt
  • 1 teaspoon (3 grams) arrowroot starch**
  1. In a medium heavy-bottomed saucepan, bring cranberries, sugar, amaretto, 2 tablespoons (30 grams) water, and salt to a boil over medium-high heat. Cook, stirring constantly, until cranberries begin to split open. Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Add arrowroot starch, and cook until thickened, 1 to 2 minutes. Use immediately.
*If using frozen cranberries, there’s no need to thaw—simply cook as directed.

**Arrowroot starch is a natural thickener;
1 teaspoon (3 grams) cornstarch may also be used.
Recipe by Bake from Scratch at