Homemade Craisins Cranberry Sauce From Dried Cranberries is a quick and easy recipe perfect for any Thanksgiving meal. Made with just 5 ingredients, this thick and flavorful sauce is a great alternative to traditional canned cranberry sauce.
Try it with my vegan cranberry orange muffins for a delicious sweet and tangy treat.
Please note that the photos and ingredients of this recipe were updated recently.
If you love cranberry sauce but fresh or frozen cranberries aren't readily available, this craisins cranberry sauce (using dried cranberries) is a great option.
Living in a region where fresh cranberries are hard to find inspired me to create this recipe. After lots of testing, I perfected a sauce with a lovely texture and a beautiful deep red color, ready in just 15 minutes.
The sauce has a delicious sweet and sour taste, and it's perfect for meal prep - you can store it in the fridge for up to 2 weeks.
Looking for more cranberry recipes? Try my cranberry oatmeal cookies or my cranberry banana smoothie.
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Ingredients
- Dried cranberries (craisins): These provide the tart, tangy flavor and beautiful red color to the sauce.
- Orange juice and zest: They add a citrusy sweetness and brightness to the sauce.
- Sugar: Brown or granulated sugar can be used to balance the tartness of the cranberries.
- Cornstarch and water: This mixture helps to thicken the sauce and give it a smooth consistency.
How To Make Craisins Cranberry Sauce From Dried Cranberries
In a saucepan, combine the dried cranberries, orange juice, orange zest, and water. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 7 minutes.
Meanwhile, prepare a slurry by mixing the 1 tablespoon cornstarch with 2 tablespoons of water until smooth.
Drizzle the cornstarch slurry into the sauce while stirring continuously, then let it simmer for an additional 5 minutes.
Transfer the cooled sauce to a glass jar or airtight container and refrigerate for up to 2 weeks.
Storage
Allow the cranberry sauce to cool completely before transferring it to a clean glass jar or airtight container. Store it in the refrigerator for up to 2 weeks. For longer storage, you can freeze it in a freezer-friendly container for up to 3 months.
Variations
- Spiced cranberry sauce: Add a pinch of cinnamon and a dash of nutmeg to the sauce for a warm, spiced flavor that complements the tart cranberries.
- Maple or agave variation: For a natural sweetener, replace the granulated sugar with maple syrup or agave nectar. These alternatives can add a touch of sweetness and complexity to the sauce.
- Cranberry juice variation: Substitute cranberry juice for water to boost the tartness and flavor of the sauce.
Top Tips
- Adjust sweetness: Taste the sauce as it simmers and adjust the sweetness by adding more sugar to your preference. If you're using unsweetened cranberries, consider adding 2-3 tablespoons more sugar to balance the tartness.
- Thickening: If the sauce isn’t thick enough, simmer it a bit longer to reach your desired consistency.
- Smooth consistency: If you prefer a smoother consistency, use an immersion blender to puree the sauce to your desired texture after it has finished cooking.
Frequently Asked Questions (FAQ's)
Craisins and dried cranberries are essentially the same, as both are made from cranberries that have been dried and sweetened. However, "Craisins" is a brand name used by Ocean Spray, while dried cranberries are the generic term, and both can be used interchangeably in recipes.
If you don’t have orange juice, you can substitute it with cranberry juice for an extra burst of cranberry flavor, or simply use more water. Both options will still give you a delicious sauce, though cranberry juice will add more tartness.
Yes, you can use unsweetened cranberries, but keep in mind that they are more tart. To balance the flavor, consider adding 2-3 tablespoons of sugar or another sweetener to the recipe to achieve the desired sweetness.
No, you don’t need to pre-soak dried cranberries for this recipe. As the sauce simmers, the cranberries will soften and plump up absorbing the flavors of the other ingredients.
Easy Thanksgiving Side-Dishes
📖 Recipe
Craisins Cranberry Sauce From Dried Cranberries
Equipment
- Saucepan
Ingredients
- 1 cup dried cranberries
- ½ cup orange juice freshly squeezed
- 2 tablespoons brown sugar or granulated sugar
- 1 teaspoon orange zest
- ½ cup water
Cronstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- In a saucepan, combine the dried cranberries, orange juice, orange zest, and water. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 7 minutes.
- Meanwhile, prepare a slurry by mixing the 1 tablespoon cornstarch with 2 tablespoons of water until smooth.
- Drizzle the cornstarch slurry into the sauce while stirring continuously, then let it simmer for an additional 5 minutes.
- Transfer the cooled sauce to a glass jar or airtight container and refrigerate for up to 2 weeks.
Notes
- Allow the cranberry sauce to cool completely before transferring it to a clean glass jar or airtight container. Store it in the refrigerator for up to 2 weeks. For longer storage, you can freeze it in a freezer-friendly container for up to 3 months.
- Taste the sauce as it simmers and adjust the sweetness by adding more sugar to your preference. If you're using unsweetened cranberries, consider adding 2-3 tablespoons more sugar to balance the tartness.
- If the sauce isn’t thick enough, simmer it a bit longer to reach your desired consistency.
- If you prefer a smoother consistency, use an immersion blender to puree the sauce to your desired texture after it has finished cooking.
Nutrition
If you try this cranberry sauce with craisins, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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