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Looking to add a burst of tangy-sweet flavor to your holiday table? This delightful cranberry sauce uses dried cranberries and a touch of citrus to achieve a wonderful balance of tartness and sweetness. Unlike traditional sauces that call for fresh or frozen cranberries, this recipe allows you to create a velvety condiment using pantry-friendly dried berries.
Ingredients
- 2 cups dried cranberries
- 1 cup orange juice (freshly squeezed if possible)
- ½ cup water
- ¼ cup maple syrup (or honey)
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
Instructions
Begin by combining the dried cranberries, orange juice, and water in a medium saucepan over medium-high heat. Stir gently as the liquid warms; you’ll notice the dried cranberries starting to plump.
Once the mixture begins to simmer, reduce the heat to low and add in the maple syrup (or honey), orange zest, cinnamon, and ground ginger, if using. Cook the sauce for about 10 to 12 minutes, stirring occasionally to prevent sticking. The dried cranberries will soften and break apart, resulting in a rich and silky texture.
Taste test and add a pinch of salt to enhance the tangy-sweet flavors. If you prefer a smoother consistency, you can use a potato masher or the back of a wooden spoon to crush the cranberries against the sides of the pot. For an even smoother finish, carefully blend the sauce once it has cooled slightly.
Remove the sauce from the heat and let it cool. As it rests, it will thicken. Serve warm or transfer to a jar and refrigerate until ready to use.
Whether you’re looking for a quick holiday side dish or a fun way to jazz up a weeknight meal, this orange-infused dried cranberry sauce fits the bill. It’s wonderful for those who prefer to keep fresh cranberries out of the picture, and it caters to busy cooks seeking convenience without sacrificing flavor. Feel free to tweak the sweetness level and spices to your liking—play with ingredients such as clove or star anise for a deeper twist. This sauce also pairs amazingly with roast chicken, turkey, or even slathered on a toasted sandwich. Happy cooking!
