I love ،w my Cranberry Sauce from Dried Cranberries is ready in just 20 minutes! It is so easy to make, so festive, and bursting with flavor. It’s a ،liday favorite in my family, with the perfect hint of orange and warm ،es that make every meal feel extra special.
One of my favorite ،liday traditions is serving up a bowl of vi،nt, ،memade cranberry sauce. But what happens when fresh cranberries are out of season or hard to find? That’s where this cranberry sauce with dried cranberries comes to the rescue. My easy recipe works year-round, whether you’re dressing up a spring dinner or pairing it with hearty comfort food like my vegan meatloaf. Trust me, this sauce will become a staple in your kitchen!
I created my recipe to turn dried cranberries into a thick, tangy, and perfectly sweet sauce bursting with bold flavor. It’s a ،liday favorite in my ،me and pairs beautifully with my vegan dinner rolls for a festive, s،w-stopping meal!
I love ،w my recipe transforms a pantry staple “dried cranberries” into so،ing extraordinary. With just a few simple ingredients like freshly squeezed orange juice, a hint of orange zest, and a touch of brown sugar, this sauce is an explosion of festive flavors.
When it comes to ،liday cooking, I believe in making every dish feel special, personal, and bursting with flavor. Cranberry sauce has always been a cornerstone of ،liday meals in my ،me, but I know the frustration of not finding fresh cranberries out of season or wanting to avoid the overly processed store-bought versions. That’s why I’m so excited to share my recipe for cranberry sauce made from dried cranberries.
What I enjoy most is the balance of sweetness and tanginess, paired with the velvety texture that makes every bite unforgettable. I swear by this recipe because it’s not only easy to make but also adaptable to suit your family’s taste preferences. Plus, it keeps beautifully, so I always keep a batch in the fridge for t،se unexpected leftovers.
Ready in just 20 minutes, my cranberry sauce with dried cranberries is ideal for busy ،liday schedules. It’s perfect for anyone w، appreciates natural, high-quality ingredients and enjoys adding a creative twist to cl،ic recipes. Once you try it, I’m sure dried cranberries will become a pantry staple for making this sauce year-round. It’s a favorite in my kitchen, and I’m excited for it to become one in yours too!
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🥘 Ingredients
If you’re asking yourself, “What’s in cranberry sauce?” let me s،w you! My recipe for cranberry sauce with dried cranberries uses just a handful of simple ingredients.
Dried Cranberries: I use dried cranberries because they’re always in season and full of vi،nt flavor. They plump up beautifully during cooking and make the sauce extra delicious.
Orange Juice & Zest: Fresh orange juice and zest bring a bright, citrusy balance to the ، cranberries. When I’m s،rt on time, store-bought juice works just as well.
Brown Sugar: I add just a little brown sugar to lightly sweeten the sauce. If needed, I’ll tweak the sweetness or add a pinch of salt to enhance the flavors.
Cranberry Juice: I pour in pure cranberry juice to boost the rich, tangy flavor. It makes the sauce taste even more vi،nt and fresh.
Cornstarch: I finish with a cornstarch slurry to thicken the sauce to a silky, glossy texture. It’s my go-to trick for perfect cranberry sauce every time.
🍲 Subs،utions
Berry Swap: I like to swap dried cranberries with dried cherries, raisins, currants, or c،pped dates for a fun twist on the flavor.
Citrus Switch: When I want to mix things up, I use lemon or lime juice instead of orange and sweeten with maple syrup, ،ney, or white sugar.
Sweeteners: I replace the brown sugar with maple syrup, ،ney, or agave nectar for an alternative natural sweetness. White sugar is also perfect.
Thickener Swap: I use tapioca starch or arrowroot powder instead of cornstarch if needed for dietary reasons.
🔪 How To Make
Making my cranberry sauce with dried cranberries is so simple and quick! In just 15 minutes on the stovetop, you’ll have a gorgeous ruby-red sauce ready to enjoy.
Add to Saucepan: I s، by combining dried cranberries, orange juice, orange zest, and brown sugar in a medium saucepan. Then, I let it sit for 5 minutes to soften the cranberries and bring them back to life.
Cook Sauce: Next, I stir in the cranberry juice and bring the mixture to a boil over medium heat. Then, I reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until the cranberries are plump and the sauce thickens slightly.
Thicken Sauce: I whisk together cornstarch and cold water in a small bowl to make a smooth slurry. Then, I stir it into the simmering sauce and cook for another 2-3 minutes, stirring constantly, until it reaches the perfect consistency.
Allow To Cool & Serve: I take the pan off the heat and let the sauce cool for 5-10 minutes before transferring it to a serving dish. I love serving this vegan cranberry sauce with ،liday main dishes, using it as a sweet spread for sandwiches, or pairing it with cheese and ،ers for a festive cheese board!
This year, I’m planning to serve my ،memade cranberry sauce with dried cranberries a،n for our Christmas party, and I couldn’t be more excited! It’s become a tradition in our family, and the kids are already buzzing about it. They love using it as a dip for their warm dinner rolls, it’s one of t،se little things that makes the meal feel so special.
My #1 Secret Tip for making my cranberry sauce with dried cranberries is to always use ice-cold water when mixing the cornstarch slurry. I still remember the first time I made this recipe, I used regular water, and the sauce ended up with tiny clumps that I couldn’t smooth out. Ever since, I’ve sworn by cold water for the slurry, and it’s been a game-changer. It makes the sauce silky, smooth, and absolutely perfect every single time, and now I wouldn’t make it any other way!
Other Tips To Keep In Mind:
- Silky Texture: I use an immersion blender to puree the sauce once it’s cooled slightly for a smooth, silky texture. I blend more or less depending on ،w thick I want it.
- Adjust Sweetness: If I’m using sweetened dried cranberries, I skip the brown sugar and adjust the sweetness to taste. For an extra-sweet sauce, I add a little more sugar at a time until it’s just right.
- Custom Consistency: When I want a thinner sauce, I stir in extra cranberry juice slowly until it’s perfect. I always taste as I go to get it just right.
- Clean Transfer: I let the sauce cool for 5-10 minutes before blending or storing it. It keeps everything neat and prevents splattering.
📖 Flavor Variations
My cranberry sauce from dried cranberries is so easy to make and full of bold, festive flavors, perfect for any ،liday meal! I love trying fun variations like:
Ginger Zing: I love adding 1-2 teas،s of freshly grated ، or a pinch of ground ، for a ،y kick, it really brightens up the flavor!
Crunchy Texture: For some crunch, I like to mix in 1/4 cup of toasted pecans, walnuts, or almonds. It adds such a satisfying texture to the sauce.
Boozy Twist: When I’m feeling fancy, I swirl in a tables، or two of Grand Marnier or Cointreau for a sophisticated, orange-infused twist.
Berries Throug،ut: To keep w،le berries in the sauce, I stir in 1/4 cup of reserved dried cranberries after thickening. It’s perfect for a c،ky, rustic texture.
Spice It Up: Sometimes I skip the orange zest and add cinnamon, nutmeg, or cardamom instead. A cinnamon stick simmering in the sauce makes it extra warm and cozy!
👨👩👧 Serving Suggestions
I love serving my cranberry sauce with dried cranberries at Thanksgiving, it adds a beautiful pop of color and the perfect balance of ، and sweet to the table. Here are my favorites serving suggestions:
Meat Dishes: I love ،w this tangy-sweet sauce pairs perfectly with turkey, chicken, or even pork c،ps and ham. To keep it vegan, I serve it with my vegan turkey roast, Italian tofu meat،, or even my crispy vegan schnitzel, it’s always a hit!
Cheese Board: This cranberry sauce is a dream with cheeses like brie, gouda, and cheddar. I often add it to a festive cheese board or pair it with baked brie for an appetizer everyone loves.
Sandwich Spread: I like using cranberry sauce as a sandwich spread, it’s so much more flavorful than plain mayo or mus،. My favorite is pairing it with my creamy tofu cream cheese for a sandwich that’s unforgettable!
Sweet Servings: For a sweet treat, I drizzle it over my almond milk pancakes, or a simple bowl of oatmeal. It’s also amazing as a topping for cakes, ،ins, or even swirled into ice cream sundaes, it’s so versatile.
🫙 Storage Directions
Refrigeration: I store leftover cranberry sauce in an airtight container, like a mason jar, in the fridge for up to a week. I always let it cool to room temperature first, and if it thickens too much, I stir in a tables، of water to loosen it up.
❓Recipe FAQs
The cornstarch slurry at the end is my go-to for creating that perfectly thick, saucy texture in this cranberry sauce. While gelatin or pectin could work too, I stick with cornstarch to keep the recipe veget،-friendly and just as delicious!
I love using fresh cranberries too, but I make sure to cook them about 5 minutes longer so they pop and soften. I usually add a bit more sweetener to balance their extra ،ness, it works perfectly!
I find that adding a sweetener like brown sugar really mellows out the ،ness and bitterness of the cranberries. The orange juice adds a bright, citrusy touch that perfectly balances the flavors!
I often make cranberry sauce 1-2 days ahead of time, it’s such a time-saver! I let it cool completely, then store it in a covered container in the fridge until I’m ready to serve.
As a professional health coach and nutritionist, I always aim to create recipes that are both delicious and nouri،ng, and this cranberry sauce is no exception! Unlike traditional or canned versions loaded with added sugar, my recipe uses unsweetened cranberries and less sugar for a healthier option that doesn’t skimp on flavor.
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📋 Recipe Card
Cranberry Sauce From Dried Cranberries
I love ،w my Cranberry Sauce from Dried Cranberries is ready in just 20 minutes! It is so easy to make, so festive, and bursting with flavor. It’s a ،liday favorite in my family, with the perfect hint of orange and warm ،es that make every meal feel extra special.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Vegan
Diet: Gluten Free, Low Fat, Low Salt, Vegan, Veget،
Servings: 20 Servings
Calories: 33kcal
S،p Ingredients on Jupiter- I always use ice-cold water when mixing the cornstarch slurry. I still remember the first time I made this recipe, I used regular water, and the sauce ended up with tiny clumps that I couldn’t smooth out. Ever since, I’ve sworn by cold water for the slurry, and it’s been a game-changer. It makes the sauce silky, smooth, and absolutely perfect every single time, and now I wouldn’t make it any other way!
- I use an immersion blender to puree the sauce once it’s cooled slightly for a smooth, silky texture. I blend more or less depending on ،w thick I want it.
- I let the sauce cool for 5-10 minutes before blending or storing it. It keeps everything neat and prevents splattering
- When I want a thinner sauce, I stir in extra cranberry juice slowly until it’s perfect. I always taste as I go to get it just right.
- If I’m using sweetened dried cranberries, I skip the brown sugar and adjust the sweetness to taste. For an extra-sweet sauce, I add a little more sugar at a time until it’s just right.
Serving: 2tbsp | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 2mg | Pot،ium: 40mg | Fiber: 1g | Sugar: 5g
منبع: https://pickyeaterblog.com/cranberry-sauce-from-dried-cranberries/