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!
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
- 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
- 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.
- 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.
- 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.
- 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.
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
Absolutely! Fresh cranberries can be used, but adjust the cooking time and sugar as fresh cranberries are generally more tart.
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.
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.
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.
Cranberry Sauce from Dried Cranberries
DESCRIPTION
INGREDIENTS
- 1 cup dried cranberries sweetened
- 1 cup cranberry juice
- ⅓ cup sugar
- 2 whole cinnamon stick
- 1 tablespoon orange zest
- 2 tablespoon orange juice freshly squeezed
- ¼ teaspoon salt
To thicken the Sauce:
- 1 tablespoon corn starch
- ¼ 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.
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