Cranberry Sauce From Dried Cranberries
This cranberry sauce from dried cranberries is simple to make without fresh or frozen cranberries, and is perfect for the holidays. *For a tangy sauce use 3 tablespoons sugar, and a sweeter sauce, use all 4 tablespoons. MAKES 2 cups
Servings: 8 to 12
Calories: 107kcal
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
Calories: 107kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 76mg | Potassium: 28mg | Fiber: 1g | Sugar: 25g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg
