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I love how 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 holiday favorite in my family, with the perfect hint of orange and warm spices that make every meal feel extra special.
One of my favorite holiday traditions is serving up a bowl of vibrant, homemade 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 holiday favorite in my home and pairs beautifully with my vegan dinner rolls for a festive, show-stopping meal!
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🥘 Ingredients
If you're asking yourself, "What's in cranberry sauce?" let me show 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 vibrant 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 tart cranberries. When I'm short 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 vibrant 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.
🍲 Substitutions
Berry Swap: I like to swap dried cranberries with dried cherries, raisins, currants, or chopped 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, honey, or white sugar.
Sweeteners: I replace the brown sugar with maple syrup, honey, 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 start 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 holiday main dishes, using it as a sweet spread for sandwiches, or pairing it with cheese and crackers for a festive cheese board!
This year, I'm planning to serve my homemade cranberry sauce with dried cranberries again 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 those little things that makes the meal feel so special.
📖 Flavor Variations
My cranberry sauce from dried cranberries is so easy to make and full of bold, festive flavors, perfect for any holiday meal! I love trying fun variations like:
Ginger Zing: I love adding 1-2 teaspoons of freshly grated ginger or a pinch of ground ginger for a spicy 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 tablespoon or two of Grand Marnier or Cointreau for a sophisticated, orange-infused twist.
Berries Throughout: To keep whole berries in the sauce, I stir in 1/4 cup of reserved dried cranberries after thickening. It's perfect for a chunky, 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 tart and sweet to the table. Here are my favorites serving suggestions:
Meat Dishes: I love how this tangy-sweet sauce pairs perfectly with turkey, chicken, or even pork chops and ham. To keep it vegan, I serve it with my vegan turkey roast, Italian tofu meatballs, 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 mustard. 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, muffins, 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 tablespoon of water to loosen it up.
❓Recipe FAQs
What is the thickening agent for cranberry sauce?
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 vegetarian-friendly and just as delicious!
Can I use fresh cranberries instead of dried?
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 tartness, it works perfectly!
What takes the bitterness out of cranberry sauce?
I find that adding a sweetener like brown sugar really mellows out the tartness and bitterness of the cranberries. The orange juice adds a bright, citrusy touch that perfectly balances the flavors!
Can I prepare cranberry sauce ahead of time?
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.
Is cranberry sauce healthy?
As a professional health coach and nutritionist, I always aim to create recipes that are both delicious and nourishing, 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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