Cranberry Sauce with Dried Cranberries

This cranberry sauce with dried cranberries is everything you've dreamt of. Big, bold cranberry flavor, the perfect texture, and a hint of sweet citrus. It's easy to make and the best side dish for any holiday!

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This recipe is a game changer! It uses dried cranberries instead of fresh, which intensifies the flavor and adds amazing texture. I love how I can make this recipe anytime, even when fresh cranberries aren't in season. Why wait for Thanksgiving when you can enjoy this year round?

The secret to the sauce's big flavors is the stovetop simmer. I do not add any thickener, such as cornstarch. The reason is two-fold: first, the sauce thickens beautifully over time, so I prefer to do this naturally without a thickener. And second, the simmer develops the big flavors this dish is known and loved for. A major bonus —your kitchen will smell amazing in the process!

I love serving this cranberry sauce with my old fashioned Thanksgiving dressing and KitchenAid mashed potatoes. The cranberries complement the richness of these side dishes and brightens up the flavors. If you're looking to round out your meal with a dessert, this no egg vanilla ice cream is amazing, and this cranberry sauce makes an excellent topping for it!

Ingredients

Ingredient Notes:

• Dried unsweetened cranberries: I prefer to use unsweetened cranberries so I can have greater control over the sauce's sweetness. They can be less processed than their sweetened counterparts and may contain less preservatives. When choosing the product, I prefer those with "cranberries" as the only ingredient. Not only are cranberries delicious, but they are also full of antioxidants that may help to lower inflammation and reduce the risk of certain chronic diseases.
• Cane sugar: I like to use cane sugar because it is less processed than granulated sugar. It also has a deeper, more complex flavor that adds depth to the sauce.
• Orange zest: is optional but recommended. It adds a bright citrus flavor and aroma that balances out the cranberry. Only use the outer colored part of the orange peel for the zest, since the white part underneath is quite bitter. You can use a zester or a fine grater to gently scrape the outer layer of the peel.
• Orange juice: I use orange juice without pulp since the cranberries provide a perfect texture on their own. You can use orange juice with pulp if you prefer. The pulp will add texture to the sauce but it will still be delicious. For the most authentic orange flavor, I prefer 100% orange juice and avoid products with added sugars or preservatives. I find this does an excellent job of brightening the sauce without making it too sweet.

See recipe card for quantities.

Substitutions and Variations

• Cranberries: you can use sweetened dried cranberries instead. If you do this, reduce the amount of sugar to ½ cup. You can add more sugar to taste while it simmers.
• Sugar: you can substitute the cane sugar with the same amount of granulated sugar or coconut sugar.
• Orange zest: omit this ingredient if you prefer.

Instructions

Step 1: In a medium-sized saucepan, add the dried cranberries, water, and orange juice. Soak for 30 minutes.

Step 2: Place the saucepan on medium heat until the sauce reaches a boil. Then reduce the heat to medium-low.

Step 3: Add the cane sugar and orange zest, mixing until combined.

Step 4: Simmer the sauce uncovered on medium-low heat for 15 minutes. Stir occasionally and add more sugar as needed. Adjust the cook time until it reaches your desired consistency and the cranberries are soft. For a thicker sauce, you may need to simmer it longer. Ensure there's enough liquid in the saucepan to maintain a simmer without burning. The sauce will thicken as it cools. Serve at room temperature.

Equipment

• Zester or fine grater
• Measuring cups or food scale
• Measuring spoons
• Medium sized sauce pan
• Ramekin or small bowl for serving
• Airtight container for storage

Storage

Store cranberry sauce in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the sauce because it can become too watery once thawed.

See the USDA Leftovers and Food Safety guide for more information.

Expert Tips

FAQ

Pairing

Check out my favorite dishes to serve with this cranberry sauce: