This Cranberry Sauce from dried cranberries is so simple to make with 7 pantry ingredients, and you don't need fresh or frozen cranberries! It's a foolproof recipe that only takes a few minutes of work time, and is perfect for the holidays.
If you've ever been out of fresh cranberries, or can't find them in the store because they are out of season, this is the sauce for you! Reconstitute sweetened dried cranberries (you probably have them in your pantry) and make a great cranberry sauce for turkey or meatballs.
This foolproof recipe makes a jammy, sweet and tart sauce without needing a pressure cooker, or any special equipment.
Why you'll love this recipe
There are loads of reason you might be making a dried cranberry sauce recipe. Perhaps you can't find a bag of fresh or frozen cranberries at the store, or simply have a bag of Craisins or dried cranberries in the pantry to use. Here are the benefits of this practical recipe:
- Out of fresh cranberries? This recipe saves the day when fresh cranberries aren't available or out of season.
- Convenience: Dried cranberries are a pantry staple, so you can make this sauce year-round, not just during cranberry season.
- Short-cut recipe: Using prepared ingredients and convenient pantry staples makes cooking easy. Love easy? Try Shortcut Potato Cheese Casserole.
- Foolproof: Anyone can make this jammy, tart and sweet sauce using the simple directions in the recipe.
- Concentrated flavor: Using dried cranberries offers a unique twist to this sauce, and a rich, concentrated flavor that's a bit different than fresh or canned.
- Versatile uses: Not only is it perfect for holiday turkey, but it's delicious with roasted chicken, pork, and even spread on sandwiches or stirred into yogurt or oatmeal.
This was inspired by other classic Thanksgiving side dishes. It goes perfectly alongside a Slow Cooker Turkey Breast. You can include Fluffy Mashed Potatoes and Orange Glazed Carrots for a complete meal!
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Ingredients
You'll find these ingredients in a basic-stocked pantry, and can make cranberry sauce from dried cranberries in just a few minutes of work time. Plus, there's a variation to add a sautéed shallot for a savory twist.
- Sweetened dried cranberries: Typically branded as Craisins, you can also find them in the bulk section of some stores, or at the health food store.
- Water & Cranberry Juice: The liquids help reconsitute the dried fruit and add flavor. Opt for Cranberry Juice Cocktail.
- Cornstarch: Just a little helps the sauce become glossy and jammy, and it's gluten-free.
- Sugar & Salt: Granulated sugar will offer a classic flavor, but you can use brown sugar for a more intense sweet note.
- Orange Zest: This is optional, but adds a lovely balance to the tangy cranberry flavor.
Optional Savory Variation:
- Chopped Shallot: A little savory flavor breaks the sweetness of the sauce and makes it more of a chutney.
- Olive oil: Just a little to help saute and soften the shallot.
How to make cranberry sauce from dried cranberries
This method brings out a rich, concentrated cranberry flavor, perfect for holiday meals or as a year-round condiment.
- Step 1: Add dried cranberries and water to a saucepan.
- Step 2: Bring to a simmer then cover and let sit 20 minutes.
- Step 3: Mix cranberry juice and cornstarch and add to cranberries.
- Step 4: Add sugar and salt.
- Step 5: Add orange zest if using and stir to combine.
- Step 6: Cook, stirring occasionally, until sauce is translucent and thickened.
Recipe Testing Notes
You may wonder why not use orange juice in this recipe instead of cranberry juice? I tried it! Surprisingly no one liked the taste. The orange juice clouded the actual cranberry flavor. Cranberry juice cocktail was the preferred juice to use.
I opted to chop only half of the dried cranberries because the sauce wasn't as jammy and delicious without chopping. However, chopping all the cranberries wasn't visually appealing, and most preferred a little more texture to the sauce.
What to serve with cranberry sauce using dried cranberries
Cranberry sauce is most often served at Thanksgiving, with classic roast turkey. But this sauce is delicious on any meat, as a sandwich spread or jam, and with my Swedish Meatballs (Recipe only in my cookbook Live Life Deliciously).
Try it on the side of these great recipes:
- Brown Sugar Holiday Ham
- Dinner Rolls with Savory Seed Topping
- Shredded Brussels Sprouts with Orange
- Turkey Pot Pie with Gravy
Storage
Store prepared Craisins cranberry sauce in an airtight container in the fridge for up to 2 weeks. Enjoy it cold from the fridge, or reheat it gently and serve warm.
FAQ
Use this dried cranberry sauce recipe to make a sauce, instead of using fresh cranberries! It makes a thick, jammy, sweet and tangy sauce that's a crowd-pleaser.
To make a sauce from dried cranberries they should be soaked in liquid for a few minutes. I use water, and heat the cranberries and water, then let them sit to reconstitute for about 20 minutes.
Yes! Just heat them with a little water and let them rest for about 20 minutes. This will soften them, but they will still have a little texture.
This cranberry sauce can be made up to 2 weeks in advance, and stores well in the fridge.
More easy holiday side dishes
Looking for other recipes like this? Try these:
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📖 Full Recipe
Cranberry Sauce From Dried Cranberries
Ingredients
- 1½ cups sweetened dried cranberries
- 1 cup water
- ⅔ cup cranberry juice (cranberry juice cocktail)
- 1 tablespoon cornstarch
- 4 tablespoons granulated sugar*
- ¼ teaspoon salt
- 1 teaspoon orange zest (optional)
Instructions
- Coarsely chop half of the cranberries into smaller pieces. In a medium saucepan over medium heat, combine all the cranberries and water. Bring to a simmer, cover and turn off heat. Let sit covered until very soft, about 20 minutes.
- Stir together the cranberry juice and cornstarch. Add the juice mixture to the pan, along with the sugar, salt, and zest if using. Over medium heat, bring mixture to a simmer, stirring occasionally. Let simmer, stirring, for a minute, until sauce has thickened and is translucent.
- Remove from heat and let cool before serving. Sauce can be stored in an airtight container in the fridge for up to a week. Stir to soften, before serving.
Notes
Option:
Make a sweet and savory cranberry sauce by sautéing ¼ cup chopped shallot in 1 tablespoon olive oil until soft and translucent before adding the cranberries and water to the pan. Leave out the orange zest. *For a tangy sauce use 3 tablespoons sugar, and a sweeter sauce, use all 4 tablespoons.Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mia says
This recipe is delicious! It has such nice flavor and texture - we use it on Swedish Meatballs, sandwiches and of course, turkey! It is so tasty!
Tara says
I loved how convenient this recipe was to make when cranberries weren’t in season. The flavor is also delicious enough for Thanksgiving dinner!