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!
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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 for up to 7 to 10 days in an airtight container in the refrigerator. 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
- Soak the dried cranberries in water and orange juice for 30 minutes before cooking. This rehydrates and plumps up the cranberries.
- Simmer the sauce until it reaches your desired thickness and the cranberries are soft. The simmering develops the bold cranberry flavor and your kitchen will smell amazing in the meantime! Carefully watch the sauce to make sure there is enough liquid to maintain a simmer without burning.
FAQ
Soaking dried cranberries rehydrates them, making them more plump. Before making a sauce with dried cranberries, it is recommended to soak them in water and orange juice for 30 minutes.
Adding sugar is a great way to take the bitterness out of cranberry sauce. Start with the recommended amount in the recipe and add more to achieve your desired level of sweetness. Adding orange zest is another great option. It's bold, citrusy flavor complements the cranberries and balances out the bitterness.
Dried cranberries are a great option when making cranberry sauce. They add an intense cranberry flavor and a great texture that is difficult to achieve when using fresh cranberries. Dried cranberries are also a great standalone snack and pair well with apples, chocolate, almonds, turkey, and chicken.
Pairing
Check out my favorite dishes to serve with this cranberry sauce:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Cranberry Sauce with Dried Cranberries
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Ingredients
- 2 cups unsweetened dried cranberries *
- 1 cup water
- 1 cup orange juice *
- 1 cup cane sugar *
- 1 teaspoon orange zest (optional)*
Instructions
- Soak the cranberries: In a medium-sized saucepan, add the dried cranberries, water, and orange juice. Soak for 30 minutes. This rehydrates and plumps the cranberries.
- Cook the cranberries: After the cranberries are done soaking, place the saucepan on medium heat. Once it reaches a boil, reduce the heat to medium-low.
- Add cane sugar and zest: Stir in the cane sugar until it is completely dissolved. Add the orange zest if you are using it.
- Simmer and thicken the sauce: Let the sauce simmer uncovered on medium-low heat for 15 minutes until the sauce has thickened and the cranberries are soft. Stir occasionally and add more sugar one teaspoon at a time if needed. For a thicker sauce you may need to simmer it longer. The bold flavors will develop as the sauce simmers. Watch carefully to ensure there's enough liquid in the saucepan to maintain a simmer without burning. Keep in mind that the sauce will thicken a bit when it cools. Remove the saucepan from the heat once it has reached your desired consistency. Serve at room temperature and enjoy!
Video
Notes
- Dried unsweetened cranberries can be substituted with the same amount of dried, sweetened cranberries. If you do this, reduce the amount of cane sugar to ½ cup. As you cook the sauce, you can add more sugar based on your desired level of sweetness.
- 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.
- Cane sugar: you may need a bit more than 1 cup if you add more sugar in Step 4 above. Cane sugar can be substituted with the same amount of granulated sugar or coconut sugar.
- Orange zest is optional, but recommended. The zest adds a nice aroma and balances out the tartness of the cranberries. Only use the outer colored part of orange peel for the zest, since the white part underneath is bitter. You can use a zester or a fine grater to gently scrape the outer layer of the peel.
- Equipment: zester or fine grater; measuring cups or food scale; measuring spoons; medium sized saucepan; ramekin or small bowl for serving; airtight container for storage
- Storage: store for up to 7 to 10 days in the refrigerator. Freezing is not recommended because the sauce can be too watery once thawed.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Anne says
I love cranberry sauce so was happy to see this recipe using dried cranberries. Now I can have delicious cranberry sauce anytime. It is easy to make and the best cranberry sauce I have ever tasted.
Maria says
I'm so happy you love this recipe! I also love cranberry sauce anytime! No need to wait for the holidays 🙂
RD says
This recipe is quick, easy, and delicious! I consider myself a connoisseur of cranberry sauce, and this dish is the best I’ve ever had. I love that it is the perfect mix of tart and sweet. It is leagues better than any other cranberry sauce I’ve ever had. I spread it on a turkey sandwich with organic cream cheese and it was fantastic!
Maria says
Thank you, I'm so happy you enjoyed this recipe! Cranberry sauce is so good on sandwiches 🙂