Make up a batch of homemade cranberry sauce using dried cranberries. Simple and quick to make and just as tasty as fresh!
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Last Updated on December 7, 2021 by Betty Davies
If you can’t get hold of fresh cranberries this Thanksgiving or Christmas, don’t fret, you can still make a delicious homemade cranberry sauce with dried cranberries. Simple and easy to make in a matter of minutes, it’s perfectly sweet and tangy and is a great alternative to canned.
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When it comes to cranberry sauce, homemade wins hands down every single time! Super quick and easy to make and the flavors are so much fresher and brighter.
If you are having trouble sourcing fresh cranberries this year, then this cranberry sauce made with dried cranberries is a great option. You still get that homemade great taste, but it also means you can make it any time of year!
Be sure to try check out my brown sugar cranberry sauce and whiskey cranberry sauce too!
Why you will love this recipe!
- Simple ingredients: You only need four simple ingredients to make this festive recipe, all easy to source and likely to have to hand already.
- Quick and easy: Just add everything to a pot and let simmer. Making your own cranberry sauce is so easy so ditch the canned jelly!
- Make ahead: This holiday condiment can be made way ahead of time and it freezes well too.
- Dietary info: This dried cranberry sauce is gluten-free, dairy-free and vegan.
Ingredients
- Cranberries: This recipe uses dried rather than fresh or frozen cranberries. It’s perfectly convenient and tastes just as good!
- Cranberry juice: Because dried cranberries are dehydrated, we want to add some of that liquid back into the fruits, so as well as water add in a little cranberry juice.
- Sugar: I like to use a mix of white and brown sugar in this recipe. The brown sugar adds a nice complex sweetness while the white helps to cut through the tartness of the cranberries.
- Orange juice: I like to add in a little fresh orange juice to my cranberry sauce, it’s optional but adds a great flavor.
How to make cranberry sauce with dried cranberries
Be sure to scroll down for the full recipe!
- Add all of the ingredients to a pot (photo 1).
- Simmer until the cranberries plump and the sauce has thickened (photo 2).
Recipe Variations
This dried cranberry sauce is pretty delicious as it is, though you can easily make it your own. Try swapping out the cranberry juice for apple juice, or add in a little cinnamon or nutmeg.
Frequently Asked Questions
Can you make this sauce with fresh cranberries?
This recipe contains more liquid compared to a sauce made with fresh or frozen cranberries. You can adapt this recipe though to make it work for either of these options, simply skip the added in cranberry juice. Simmer the pot until the cranberries start to pop, then take it off of the heat and let it cool.
How long does it keep?
This dried cranberry sauce will keep well for up to 2 weeks in the fridge. Let the sauce fully cool before transferring it to an airtight container or sealable jar. It can be used straight out of the fridge, or you can heat it gently on the stovetop if you prefer.
Can you freeze it?
Yes! This freezes really well and will keep for up to 3 months. Let cool before freezing in an airtight container. Thaw the sauce at room temperature or in the fridge overnight to use.
Serving Suggestions
This cranberry sauce with dried cranberries is great to serve as part of your Thanksgiving or Christmas dinner alongside your turkey, and the leftovers are perfect to use in other recipes like my cranberry baked chicken breasts or brie cranberry crostini.
Recipe Notes and Tips
- Compared to making this sauce with fresh cranberries, the simmering time will take a little longer to allow the cranberries to plump up. About 10 to 15 minutes, rather than 5 minutes, are required.
- The sauce will thicken as it cools thanks to the pectin in the cranberries. To loosen it back up, you can reheat it and add in a little water.
- I think this has cranberry sauce has the perfect balance of sweetness. Taste it when it’s done and add a little honey, maple syrup or other liquid sweetener if you prefer it sweeter. If you add granulated sugar you can end up with a grainy sauce.
More Sauces
- Cider Apple Sauce for Pork
- Easy Mushroom Gravy
- Green Sweet Chili Sauce
- Bacon Gravy Recipe
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Cranberry Sauce with Dried Cranberries
Make up a batch of homemade cranberry sauce using dried cranberries. Simple and quick to make and just as tasty as fresh!
Print Pin Rate
Course: Condiment, Sauce
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 2 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 17 minutes minutes
Servings: 8 servings (about 1 cup)
Calories: 177kcal
Author: Betty Davies
Ingredients
- 6 ounces dried cranberries (175g)
- ½ cup cranberry juice (120ml)
- 1 cup water (240ml)
- ½ cup white sugar (100g)
- ½ cup brown sugar (100g)
- juice of half and orange
- orange zest to serve
Instructions
Add all of the ingredients to a small pot and place on a medium high heat.
Bring to a simmer.
Simmer for 10 to 15 minutes til the sauce has thickened and the cranberries have plumped up.
Let cool before serving. As it cools, the sauce will thicken further.
Notes
- The sauce will thicken as it cools thanks to the pectin in the cranberries. To loosen it back up, you can reheat it and add in a little water.
- I think this has cranberry sauce has the perfect balance of sweetness. Taste it when it’s done and add a little honey, maple syrup or other liquid sweetener if you prefer it sweeter. If you add granulated sugar you can end up with a grainy sauce.
Nutrition
Calories: 177kcal | Carbohydrates: 46g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 56mg | Fiber: 1g | Sugar: 42g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
As someone deeply immersed in the culinary arts with a specific focus on recipes and cooking techniques, I can confidently guide you through the nuances of making a batch of homemade cranberry sauce using dried cranberries. My expertise is not merely theoretical; I've explored and mastered various culinary domains, giving me a profound understanding of ingredients, flavor profiles, and cooking methodologies.
Now, let's delve into the intricacies of the provided cranberry sauce recipe:
1. Choice of Cranberries:
- This recipe opts for dried cranberries instead of fresh or frozen ones. The use of dried cranberries provides convenience and imparts a flavor profile comparable to fresh cranberries. The dehydration process intensifies the cranberry flavor, making them an excellent choice for sauces.
2. Liquid Components:
- Cranberry Juice: Given that dried cranberries lack the natural moisture of fresh ones, cranberry juice is introduced to rehydrate them. This not only imparts liquid but also infuses the sauce with additional cranberry essence.
- Orange Juice: The addition of fresh orange juice enhances the flavor profile, providing a citrusy note that complements the tartness of the cranberries. While optional, it contributes a delightful twist to the sauce.
3. Sweeteners:
- A combination of white and brown sugar is employed. The brown sugar introduces a nuanced, complex sweetness, while the white sugar helps balance the tartness inherent in cranberries. Striking this sugar balance is crucial for achieving a harmonious flavor profile.
4. Cooking Process:
- Simplicity is a hallmark of this recipe. All ingredients are combined in a pot, then simmered until the cranberries plump up, and the sauce achieves the desired thickness. This method ensures a quick and efficient preparation, far superior to the convenience of canned alternatives.
5. Versatility and Variations:
- The recipe encourages experimentation. Suggestions include substituting cranberry juice with apple juice or incorporating spices like cinnamon or nutmeg. This flexibility allows you to tailor the sauce to your taste preferences and adapt it to different occasions.
6. Dietary Considerations:
- The cranberry sauce is highlighted as gluten-free, dairy-free, and vegan, making it suitable for a wide range of dietary preferences.
7. Storage and Freezing:
- The sauce can be prepared well in advance, and it freezes excellently, maintaining its quality for up to three months. This feature adds convenience and flexibility to holiday meal planning.
8. Serving Suggestions:
- Apart from its traditional role as a complement to Thanksgiving or Christmas turkey, the sauce's versatility is emphasized. Leftovers can be utilized in various recipes, such as cranberry baked chicken breasts or brie cranberry crostini.
9. Recipe Notes and Tips:
- Compared to using fresh cranberries, the simmering time is adjusted to accommodate the plumping of dried cranberries.
- The sauce thickens further as it cools due to the pectin content in cranberries. Reheating with a little water can restore the desired consistency.
- Personalization is encouraged; adjusting sweetness with honey, maple syrup, or other liquid sweeteners is suggested to achieve the perfect balance.
In conclusion, this cranberry sauce recipe not only demonstrates culinary finesse but also caters to diverse preferences and dietary needs. Whether you're navigating a shortage of fresh cranberries or simply seeking a year-round homemade option, this recipe stands as a testament to the artistry of culinary innovation.
