Cranberry sauce is a staple for any Thanksgiving meal. But what if you can’t find fresh cranberries? No problem – you can make your cranberry sauce from dried cranberries! No one will know the difference!
Ingredients needed
- Dried cranberries, sweetened (Craisins)
- Cranberry juice
- Sugar
- 1 orange, juiced and zested
- Salt
- Cornstarch for thickening
How to make cranberry sauce from dried cranberries
I was really surprised at how easy it is to make cranberry sauce using dried cranberries. It’s actually very similar to using fresh cranberries. Unlike my cranberry-apricot sauce, this one only needs the juice of one orange. More liquid comes from cranberry juice – a great way to replace the liquid normally present in fresh cranberries. Orange zest and sugar complete the flavors.
Place everything in a saucepan and bring to a boil. Reduce to a simmer and cook until the cranberries plump up. This takes about 5-10 minutes. Then, add a slurry made of cornstarch to thicken the sauce.
Done!
Recipe FAQs
The sauce is both tart and sweet, which to me is the perfect combination in a cranberry sauce. If you prefer a sweeter sauce, increase the sugar to ⅓ cup.
Yes, the only difference is that you’ll need to increase the sugar to ⅓ cup. That will replace that extra sugar you would otherwise get from the Craisins.
For me, this is an easy choice. If I buy unsweetened, I’m always wondering what to do with the leftovers. Sweetened cranberries (Craisins) are entirely snackable on their own, and never go uneaten in this house!
Many consider cranberries a superfood due to their high levels of antioxidants and nutrients. Research has linked the nutrients in cranberries to a lower risk of urinary tract infection, the prevention of cancer, improved immune function, and decreased blood pressure. (Medical News Today)
Cranberry Sauce from Dried Cranberries
Ingredients
- 1½ cups dried cranberries sweetened
- ¾ cup cranberry juice
- ¼ cup sugar
- Zest of one orange
- Juice from one orange
- Dash of salt
To thicken:
- 2 Tablespoons cornstarch
- ¼ cup water
Instructions
- Add cranberries, orange juice and zest, cranberry juice, sugar and a dash of salt to a medium saucepan. Heat to boiling.
- Reduce heat to simmer and cook until the cranberries plump up, about 5 to 10 minutes.
- Make a slurry with the cornstarch and water. Slowly drizzle into the sauce mixture while stirring. Stir for at least one minute, until the sauce thickens. Sauce will thicken more as it cools.
Video
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Sharon
This is the best cranberry sauce ever! Quick and easy to make, too.
So much better than canned and with none of the preservatives or high fructose corn syrup (looking at you, Ocean Spray).
Sula
Thank you Sharon, I'm glad you enjoy it!
Kotye
I love your recipe. I make mine in the same manner but I use either a blood orange or the little cutties/tangerines. And for the slurry I use lemon juice. My family loves tart stuff...
Sula
I've never tried using lemon juice but have definitely used tangerines for the oranges. They work just fine!
Pam
I'm in Germany making your recipe today - thanks!
Sula
Enjoy your holiday!
Courtney
Can you use cherry or pomegranate juice instead of cranberry juice?
Sula
I don't know why not! Give it a try and let me know how it turns out!
Darren L Barringer
Great recipe! Are we able to can this or only refrigerate!
Sula
I've never tried to can it, but it should work. If I want to keep it for a few weeks I freeze it.
Kerrie
This recipe is pure genius. I’ve been living in Brazil for a year now and no fresh cranberries or jars of sauce. Found dry cranberries in the market and bought 3 packs which is 1 1/2 cups!!! I’m delighted thank you
Sula
Kerrie, it warms my heart to think of someone in Brazil making my recipe. Thank you so much for letting me know!
Kasey
I’m in Australia and have the same problem as Kerrie every Thanksgiving! I usually make a cherry sauce but so happy to have you recipe this year. Thank you! (:
Sula
You're welcome, but really thank YOU for your comment. It warms my heart to hear from people all over the world who are making this sauce. Happy Thanksgiving!
Deborah
Hi Kerrie! I'm Brazilian and use this recipe too. When I couldn't find cranberry juice I decided to use jabuticaba juice. You get it by boiling the jabuticaba skins for a few minutes. The drink has a very similar taste profile to real cranberry juice. My American friends loved the result. Thanksgiving is just around the corner and I've got my jabuticaba juice frozen and ready to become cranberry sauce!
Sula
Thanks for sharing Deborah!
cayte
i’m im brazil too and could only find dried cranberries. happy to know this worked out well! going to try tomorrow 😊
Sula
So excellent! Enjoy your holiday!
Dina
We made this and I think it will be delicious. One thing though, instead of using water to make the slurry why not use some of the cranberry juice? I wish I would have thought of it before I made the slurry, but I think it would have enhanced the cranberry taste. The texture though was perfect and this came together super fast! Great idea, especially now when it is not easy to just run to the store for something quick.
Sula
Dina - I agree and I like the way you think! I've never tried it with cranberry juice for the slurry but I'm sure it would be great that way too!
Karina
I’m Brazilian and I miss cranberry sauce so much. I also found for the first time dried cranberries in the market and making cranberry sauce for Thanksgiving today. Thank you for your recipe.
Sula
I'm delighted you'll get to enjoy this sauce! Happy Thanksgiving!
Heather
Hi, once made can I heat this sauce up?
Thanks
Sula
If you like to serve it warm, then yes you should be able to heat this sauce up after making it. Enjoy!