Did you know you could make Cranberry sauce from dried cranberries? It is fast and easy to make and tastes amazing with a hint of orange. A holiday favourite!
This homemade cranberry sauce with craisins is a great recipe to make without fresh cranberries, but tastes just as good! It is a great option for when you can’t get fresh cranberries, since the cranberry season can be quite short. That way, this sauce can be made year round. Also a great way to use any leftover dried cranberries in the pantry.
You can either serve it with pieces of the whole cranberries, or blend it smooth. This recipe is also gluten-free, dairy-free and vegan.
For some other of my holiday favourite side dishes, check out these Roasted potatoes with sage or these Roasted Potatoes and Broccoli. For a healthy salad, Roasted sweet potato lentil salad.
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Ingredients
This Vegan cranberry sauce recipe comes together quickly with only a few ingredients. See the list below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Dried cranberries, also called crasins.
- Sugar, normal caster sugar, I prefer organic. This cranberry sauce recipe is not overly sweet. If you like a sweeter sauce, add more sugar to taste.
- Orange juice, freshly squeezed always tastes better, but the store bought kind works too. Gives this craisins cranberry sauce a hint of orange flavor that tastes amazing along with the cranberries.
- Orange zest, to elevate the orange flavor.
- Cranberry juice or water. Cranberry juice will give it more cranberry flavor and a more vibrant red colour.
- Cinnamon optional, but it adds a little spice to this recipe.
- Corn starch, just a little to thicken the sauce.
See recipe card for quantities.
Instructions
This cranberry sauce from dried cranberries is really quick and easy to make. Follow along with the with the step-by-step photos below and for the full instructions see the recipe card at the bottom.
Add the dried cranberries, sugar, orange juice, orange zest, cinnamon (if using) and ½ cup water to a medium saucepan.
Bring to a boil while stirring and then lower to a simmer for about 10 minutes.
In a small bowl, stir together the cranberry juice or water and corn starch. Stir in the mixture to the cranberry sauce.
Let the sauce simmer until slightly thickened while stirring. Add more water if needed to desired consistency.
Let it cool down to room temperature then add to an airtight container.
Hint: For a smoother texture, mix the cranberry sauce until smooth with a hand held bender. This will make the sauce a lot thicker in consistency, add more water as needed.
Substitutions and Variations
- Liquid – instead of water, use cranberry juice for more cranberry flavor and a deeper red color.
- Cinnamon – a little cinnamon elevates the flavor of the cranberries and orange in this recipe. But it is optional and can be left out.
- Sweetness – This cranberry sauce recipe is not overly sweet. If you like a sweeter sauce, add more sugar to taste.
- Texture – This Craisins cranberry sauce has a chunky texture with pieces of cranberries. For a smooth cranberry sauce, mix until smooth with a hand held bender. This will make the sauce a lot thicker in consistency, add more water as needed.
- Sugar – Can also be replaced with brown sugar. For a refined sugar free option, use unsweetened dried cranberries and coconut sugar or maple syrup.
- Dried cranberries – Use sweetened or unsweetened dried cranberries. For this recipe I have used sweetened. If using sweetened, add a little more sugar to taste.
Storage
Let the cranberry sauce cool down and then place in an airtight container. Store it for up to 2 weeks in the fridge. So it can easily be prepared ahead of time for your holiday meal. This Cranberry sauce with dried cranberries can also be frozen for up to 3 months.
Top tip
This cranberry sauce can easily be made to your personal preference. For a less sweet sauce, use unsweetened dried cranberries or less sugar. If you like a sweeter sauce, use sweetened dried cranberries and add more sugar to taste.
For a smooth texture cranberry sauce, mix until smooth with a hand held bender.
FAQ
No, it is not necessary to pre-soak the craisins to make this cranberry sauce. They will plump up nicely from being cooked.
Yes they are, dried cranberries are often called craisins that is a brand name.
More side dishes to try:
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Did you know you could make Cranberry sauce from dried cranberries? It is fast and easy to make and tastes amazing with a hint of orange. A holiday favourite!
- 1½ cups dried cranberries
- ¼ cup sugar
- 1 cup orange juice
- 1 tablespoon orange zest
- ½ cup cranberry juice or water
- 1 teaspoon cinnamon, optional
- 1 tablespoon corn starch
- ¼ cup water
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Add the dried cranberries, sugar, orange juice, orange zest, cinnamon (if using) and ½ cup water to a medium saucepan.
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Bring to a boil while stirring and then lower to a simmer for about 10 minutes.
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In a small bowl, stir together the water and corn starch. Stir in the mixture and keep stirring and let simmer for 5 minutes until slightly thickened. Add more water if needed to desired consistency.
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Let it cool down to room temperature then add to an airtight container.
Tiffany
Will this gel okay without the cornstarch? Or is starch necessary to thicken this because the berries are dried?
Helena
If you don’t want to add cornstarch, I suggest blending part of the jam with an immersion blender for a thicker consistency. Please let me know how it turns out!
Maureen
I didn’t use the cornflour, not for any other reason than that I didn’t want to reduce the intensity of the flavour and I did your trick of just blending a small amount to thicken the sauce. It worked a treat ❣️
Helena
Hi Maureen, so glad to hear. Blending the cranberry sauce is an excellent idea!
Eddy
How can I make it more thick? Will it thicken when refrigerated?
Helena
Hi Eddy, it will thicken a little as it cools down. If you want a thicker consistency, I recommended lending part of it, or all of the cranberry sauce.
Kath
Impossible to find fresh or frozen cranberries in Australia so l was thrilled to find your recipe. Worked out perfectly for Christmas lunch and far better than the stuff in the jar! Lots of impressed guests. Thank you for sharing.
Helena
Thank you Kath, it is exactly the same here in Spain, that is why I created this recipe! So glad to hear everyone enjoyed it.
judy cole
love,love this cranberry sauce. Have made two times.
Its wonderful on cheese and crackers
Helena
Thank you Judy, it sounds wonderful served with cheese and crackers!