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    Home Β» Recipes Β» Vegan Condiments

    Cranberry Sauce from Dried Cranberries

    Published: Oct 25, 2023 Β· Modified: May 15, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    Cranberry sauce is a classic accompaniment for holiday many dishes, but what do you do when fresh cranberries aren't available? Make this cranberry sauce from dried cranberries! It's intensely tart, sweet, and zesty, which will leave everyone asking for the recipe!

    A spoonful of cranberry sauce.

    Why you’ll love this recipe

    • Year-round availability: Using dried cranberries means you can make this sauce anytime, not just when fresh cranberries are in season!
    • Versatile: This sauce isn't just for the holiday table! It pairs unbelievably well with both savory and sweet dishes.
    • 10-minute prep: In just a few steps and a short simmer, you’ll have a flavorful and aromatic cranberry sauce from dried cranberries.

    Easy cranberry sauce from dried cranberries

    Cranberry sauce is traditionally made from fresh cranberries simmered down with sugar until they burst and thicken into a jam-like consistency. This simple take on cranberry sauces utilizes dried cranberries, which means it’s accessible year-round!

    The dried cranberries are already sweetened, which means they blend perfectly with a bit of cranberry juice and sugar, offering a unique texture and layers of flavor. I’ve also added cinnamon, orange juice, and orange zest to this recipe, making it extra festive and warming.

    I love how versatile this sauce is, whether it’s served alongside a tofurkey or spread on a slice of toast. You may even find yourself reaching for this cranberry sauce from dried cranberries over regular cranberry sauce!

    Ingredients & Substitutions

    Ingredients for cranberry sauce with dried cranberries laid out individually with labels.
    Corn starch in a measuring spoon next to a small bowl of water.
    Slurry ingredients to help thicken sauce.
    • Dried cranberries: Provide a tender texture and a rich, concentrated cranberry flavor. You’ll need sweetened dried cranberries for this recipe, but unsweetened will also work. Just adjust the sugar accordingly, or leave it as-is if you prefer a tart sauce.
    • Cranberry juice: Adds moisture and intensifies the cranberry flavor. If you don’t have cranberry juice, pomegranate or cherry juice can be used for a slightly different taste.
    • Sugar: Granulated sugar balances the tartness of the cranberries and juice. Brown sugar, maple syrup, agave nectar, or any preferred sweetener can replace sugar here.
    • Cinnamon sticks: Provide a warming, aromatic spice to the sauce. Ground cinnamon will work in a pinch but use it sparingly, starting with a quarter teaspoon.
    • Orange juice & zest: Offers a citrusy brightness that complements the cranberries beautifully. Lemon zest and juice can be an alternative for a sharper citrus note.
    • Salt: Enhances the flavors and balances the sweetness.
    • Cornstarch slurry: Made from cornstarch and water, the slurry helps thicken this cranberry sauce from dried cranberries. Tapioca starch or arrowroot powder will also work.

    How to make cranberry sauce from dried cranberries

    A measuring shot glass half filled with orange juice next to a half cut orange and zest.
    • Step 1: Start by zesting the orange. Be careful not to go too deep as the white pith beneath can be bitter. Using a microplane or fine grater works best for zesting. Once zested, cut the orange in half and squeeze out the fresh juice.
    Cranberry sauce cooking in a sauce pan with whole cinnamon and orange zest.
    • Step 2: Place all ingredients, except the cornstarch and water, in a saucepan over medium heat. As it reaches a boil, reduce the heat to a low simmer. Frequently stir the sauce to prevent any ingredient from settling at the bottom and burning.
    Starch slurry in a small bowl with a spoon in it.
    Cooked cranberry sauce in a sauce pan.
    • Step 3: After about 15 minutes of simmering, mix the cornstarch and water, then pour the slurry into the sauce, stirring continuously for a minute until it thickens.
    A spoon coated with cranberry sauce dipping into a bowl of cranberry sauce.
    • Step 4: Remove your cranberry sauce from the heat and allow it to cool. As it does, the sauce will thicken even further. Before serving, remember to remove the cinnamon stick!

    What to serve with cranberry sauce

    You can use this dried cranberry sauce recipe the same way you’d use regular cranberry sauce! With its sweet-tart profile, it complements a variety of dishes. Here are some ideas:

    • Roasted dishes: It's a classic pairing with a vegan roast or stuffed butternut squash.
    • Cheese boards: This sauce pairs well with virtually any type of vegan cheese, particularly vegan goat cheese, cream cheese, Brie, or Boursin.
    • Desserts: Drizzle the sauce over vanilla ice cream or cheesecake for a fruity touch.
    • Sandwiches: Use it as a spread to add moisture and flavor to sandwiches, especially post-holiday leftovers!

    Storage & Reheating

    Homemade cranberry sauce from dried cranberries stores incredibly well. Just follow these simple tips so it stays fresh:

    • Fridge: Transfer the sauce to an airtight container and store it for up to 2 weeks.
    • Freezer: Cranberry sauce from dried cranberries freezes well too! Pack it in freezer-safe containers, leaving a bit of room for expansion, and freeze it for up to 3 months.
    • Reheating: Thaw the sauce overnight in the fridge if it’s frozen. Then, reheat it on the stovetop over low heat, adding a splash of water or cranberry juice if needed to achieve the right consistency again.
    A square bowl of cranberry sauce on a wooden cutting board next to an orange slice and dried cranberries.

    Variations

    • Smoother: If you prefer fewer chunks in your cranberry sauce, use an immersion blender or personal blender to blend some of the sauce.
    • Fruit: Try adding other dried fruits, like blueberries or raspberries, to impart more flavor.
    • Spiced: Simmer the sauce with whole cloves or star anise for more aromatic notes. Or, try thyme and rosemary for a more savory version.
    • Nuts: Toss in some toasted chopped walnuts or pecans for a crunchy element.

    Top tips

    • Zesting: Be cautious to only zest the orange's outer layer, avoiding the bitter white pith.
    • Consistent heat: Maintain a low simmer and stir the sauce frequently to ensure even cooking and prevent burning.
    • Cornstarch slurry: Fully dissolve the cornstarch in water before adding it to the cranberry sauce to prevent lumps.
    • Refrigerate right away: Once cooled, move the sauce to the fridge to maintain its freshness.

     FAQ

    Can I use fresh cranberries?

    Absolutely! Fresh cranberries can be used, but adjust the cooking time and sugar as fresh cranberries are generally more tart.

    Why is my sauce too runny?

    If your sauce to still runny, it might not have cooled completely. If it's still runny after cooling, you can return it to heat and add more cornstarch mixed with water.

    Why did my sauce turn out bitter?

    The typical culprit for a bitter cranberry sauce is the orange's white pith being included in the zest. Stop zesting the orange when you reach the white layer below the outer orange layer.

    A square bowl of cranberry sauce on a wooden cutting board next to an orange slice and dried cranberries.

    More sauce recipes

    If you enjoyed this dried cranberry sauce recipe, you’ll have to check out some more popular flavor enhancers like these:

    • Tamarind Chutney: Sweet, tangy, and delicious sauce with a kick of spice.
    • Mango Jam: Sweet ripe mangoes mixed with the tanginess of lime and earthy cumin.  
    • Vegan Caramel: A rich, velvety sauce perfect for any dessert needs. 
    • Brown Sugar Syrup: Simple syrup made with deep, rich brown sugar.
    A square bowl of cranberry sauce on a wooden cutting board next to an orange slice and dried cranberries.

    Cranberry Sauce from Dried Cranberries

    5 from 1 vote
    Prep Time: 5 minutes mins
    Cook Time: 18 minutes mins
    Total Time: 23 minutes mins
    Serving Size: 8 people
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Sweet and tangy cranberry sauce made from dried cranberries in just 10 minutes. This cranberry sauce utilizes dried cranberries, which is accessible year-round. The sauce is infused with whole cinnamon and fresh orange zest, making it extra festive and warming. Serve this along side tofurkey, spread it on your toast, or pair it with vegan goat cheese as a dip.

    INGREDIENTS
      

    • 1 cup dried cranberries sweetened
    • 1 cup cranberry juice
    • β…“ cup sugar
    • 2 whole cinnamon stick
    • 1 tablespoon orange zest
    • 2 tablespoon orange juice freshly squeezed
    • ΒΌ teaspoon salt

    To thicken the Sauce:

    • 1 tablespoon corn starch
    • ΒΌ cup water

    METHOD
     

    • Zest the orange without going too deep into the white pith as it is quite bitter. Then remove the fresh juice from the orange.
    • Place all ingredients (except cornstarch and water) into a sauce pan over medium heat.
    • Once it starts boiling, then reduce the heat to a low simmer. Cook until cranberries plump up for about 15 minutes on low simmer.
    • To thicken the sauce: Combine the cornstarch and water together. Mix it into the sauce. Continuously stir for about 1 minute till the sauce thickens.
    • Then remove from heat and let it cool off. The sauce will thicken more as it cools. Discard cinnamon stick and refrigerate until ready to serve.

    NOTES

    • Zesting: Be cautious to only zest the orange's outer layer, avoiding the bitter white pith.
    • Consistent heat: Maintain a low simmer and stir the sauce frequently to ensure even cooking and prevent burning.
    • Cornstarch slurry: Fully dissolve the cornstarch in water before adding it to the cranberry sauce to prevent lumps.
    • Refrigerate right away: Once cooled, move the sauce to the fridge to maintain its freshness.

    NUTRITION

    Calories: 47kcal | Carbohydrates: 13g | Protein: 0.03g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 7mg | Fiber: 1g | Sugar: 11g | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg
    Course: Condiments, Side Dish
    Cuisine: American
    Keyword: Craberry Sauce from Dried Cranberries, dried cranberry sauce recipe
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