Making a dried cranberry sauce recipe is so simple, it's surprising. Making a traditional cranberry sauce with dried cranberries I would never have thought possible. This recipe will show you how, a deliciously sweet and tangy Thanksgiving sauce everyone will love.
Traditionally, cranberry sauce is made in the fall and for Thanksgiving and Christmas dinner, for the Holiday table. Owing to the fact that this recipe uses dried cranberries instead of fresh allows it to be made year round.
Should you wish it.
If your family is like mine, we make baked chicken and mashed potatoes on a regular occurrence, any time of year, so adding a little cranberry sauce here and there is easy with this recipe.
❤️ Why you'll love it
- You don't have to rely on the availability of fresh cranberries. Using dried cranberries you can make this recipe year round.
- You're not on a time limit to get it made before the cranberries spoil.
- This dried cranberry sauce actually tastes just as good, if not better, than the fresh version. The cranberries have a sweeter flavor.
- It's a really easy recipe.
- What Thanksgiving dinner is complete without a delicious homemade cranberry sauce?
- Dried Cranberries
- Orange Zest
- Cranberry Juice
- Brown Sugar
- Granulated Sugar
See recipe card at the bottom of this post for quantities.
- Step 1: Combine cranberries with the cranberry juice, orange zest, salt and sugars to a small saucepan on your stove. Apply medium-high heat to bring to a boil.
- Step 2: Turn down the heat and simmer for 5 minutes.
- Step 3: Add the lid to the pot and simmer another 5 minutes.
- Step 4: Mix the cold water and cornstarch together then add to the cranberry mixture. Stir and simmer another minute.
- Step 5: Serve room temperature with a sprinkle of orange zest.
Hint: The dried cranberries naturally are sweetened and so this sauce already is quite sweet. If you prefer to leave out the granulated sugar, or are concerned about the sugar content then reduce it. It's up to you.
🔄 Substitutions and Variations
- Orange Juice - You could add a little more pep to the sauce by adding a little of the juice from the orange you zested.
- Lemon Juice - to add a little tartness.
- Maple Syrup - for sweetness.
- Cinnamon Stick - for an extra flavor dimension.
- Apple Juice - in place of cranberry juice, or you could have a mixture.
- Orange Liqueur - jazz it up and add some liqueur to your sauce.
- Orange Cranberry Sauce
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All that's needed is a small pot, an orange zester and a serving dish for the dried cranberry sauce.
I have some links in the recipe card below, for inspiration.
📘 More Thanksgiving Recipes
- Cajun Rice Dressing
- Jiffy Corn Casserole in the Crock Pot
- Cranberry Salad
- Air Fryer Green Bean Casserole
- Cracker Barrel Fried Apples
- Apple Cranberry Salad
- Southern Black Eyed Peas and Collard Greens
- Stuffed Garlic Bread
- Cheesy Hashbrown Casserole
- Cranberry Apple Rice Pilaf
- Baked Oyster Dressing
- Cracker Barrel Mac and Cheese
- Cajun Green Beans
- Leftover Turkey Roll Ups
Once cooled completely store the leftover cranberry sauce in an airtight container in the refrigerator for up to 4 days.
Expert Tip: If you like to have less texture to your cranberry sauce you could use a stick blender (or a food processor) and blend the cranberries. This will give you a nice soft, smooth sauce.
If we're talking about a cranberry sauce, then most definitely.
Depending on your recipe. The soaking process happens on the stove and so, they plump up nicely. If you're replacing fresh cranberries, say in baked goods, then you should soak for 15-20 minutes first, sure. It's a great way to add cranberries.
Most definitely. In fact, I recommend it.
If you’ve tried this Dried Cranberry Sauce Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 1-½ Cups Dried Cranberries
- ¾ Cup Cranberry Juice
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Granulated Sugar
- ¼ Teaspoon Salt
- Zest of 1 Orange + more for garnish
- 2 Tablespoons Cold Water
- 1 Tablespoon Cornstarch
- Add the dried cranberries, cranberry juice, sugars, orange zest and salt in a small pot. Apply medium heat and bring to a boil.
- Once boiling turn down the heat to a low-medium heat and simmer for 5 minutes.
- Cover and simmer for a further 5 minutes.
- Mix the cold water with the cornstarch and add to the pot with the other ingredients. Give a good stir and cover again, cook for 1 more minute.
- Serve garnished with a little orange zest sprinkled on top.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 216Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 94mgCarbohydrates 57gFiber 3gSugar 49gProtein 0g