Making a dried cranberry sauce is easier than you might expect. This version uses dried cranberries instead of fresh, creating a sweet-tart sauce that’s perfect for Thanksgiving, holiday meals, or anytime you want a bright condiment to complement roasted meats, mashed potatoes, or sandwiches.
Cranberry sauce is traditionally associated with fall holidays like Thanksgiving and Christmas. Because this recipe uses dried cranberries, you can prepare it year-round without waiting for the fresh cranberry season.
We enjoy this sauce often—on baked chicken, with mashed potatoes, and whenever a little fruity brightness is needed on the plate.
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What makes this recipe so yummy
- No dependence on fresh cranberry availability—dried cranberries let you make this sauce anytime.
- Less time pressure since dried fruit keeps longer than fresh berries.
- The dried cranberries bring natural sweetness and a concentrated flavor; the finished sauce can be sweeter and more complex than the fresh version.
- Quick and straightforward to prepare.
- Homemade cranberry sauce adds a special touch to holiday dinner or everyday meals.
Groceries you’ll need: Ingredients
See recipe card below for exact quantities.
Recipe walkthrough: Instructions
Overview of the steps — full details are in the recipe card below.
- Step 1: Combine dried cranberries with cranberry juice, orange zest, salt and sugars in a small saucepan. Bring to a gentle boil over medium-high heat.
- Step 2: Reduce heat and simmer for 5 minutes to allow the cranberries to plump and release flavor.
- Step 3: Cover the pan and simmer another 5 minutes so the berries soften further.
- Step 4: Stir together cold water and cornstarch, add to the pot, stir, and simmer about 1 minute until the sauce thickens.
- Step 5: Remove from heat and serve at room temperature, garnished with a little orange zest.
Hint: Dried cranberries are usually sweetened, so the sauce tends to be naturally sweet. If you prefer less sugar, cut back on the granulated sugar or omit it entirely to suit your taste.
Recipe variations and substitute ideas
- Orange juice – Add a splash of fresh orange juice from the zested orange for extra brightness.
- Lemon juice – A little lemon adds pleasing tartness.
- Maple syrup – Use in place of some sugar for a warm, rich sweetness.
- Cinnamon stick – Simmer with a cinnamon stick for a cozy, spiced note.
- Apple juice – Use apple juice instead of cranberry juice or in combination for a milder profile.
- Orange liqueur – Stir in a splash to elevate the sauce for special occasions.
- Orange cranberry sauce – Emphasize the orange zest and juice to make a brighter, citrus-forward version.
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Necessary gear: Equipment
All you need is a small pot, an orange zester, and a serving dish.
Simple equipment keeps this recipe quick and approachable.
More Thanksgiving recipes I think you’ll love
- Cajun Rice Dressing
- Jiffy Corn Casserole In The Crock Pot
- Cranberry Salad
- Cracker Barrel Fried Apples Recipe
- Air Fryer Green Bean Casserole
- Apple Cranberry Salad
- Southern Black Eyed Peas and Collard Greens
- Stuffed Garlic Bread
- Cheesy Hashbrown Casserole
- Cranberry Apple Rice Pilaf
- Baked Oyster Dressing
- Cracker Barrel Mac and Cheese
- Cajun Green Beans
- Leftover Turkey Roll Ups
- Amish Pear Honey Recipe
How to store leftovers
After the sauce cools completely, transfer it to an airtight container and refrigerate. It will keep for up to 4 days.
Mel’s kitchen notes
For a smoother sauce with less texture, pulse the cooked cranberries with an immersion blender or in a food processor until you reach the desired consistency.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast who has been sharing tested recipes and tutorials on this blog since 2020.
Her work has been featured on national outlets and she recently appeared on Food Network’s “100 Cooks”.
Frequently asked questions: FAQs
Yes. For cranberry sauce, dried cranberries work very well and create a delicious, slightly sweeter sauce.
When making this sauce, the cranberries soften as they cook in the liquid on the stove, so a separate soak isn’t necessary. For baking or recipes where you want them plumper before mixing, soak for 15–20 minutes.
If you’ve made this Dried Cranberry Sauce Recipe, please leave a comment below to tell us how it turned out—we love hearing from readers.
If you enjoy the recipe, please consider rating it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Dried Cranberry Sauce Recipe
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Equipment
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Zester
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1.5 QT Small Pot
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Cranberry Dish and Serving Spoon
Ingredients
- 1-½ Cups Dried Cranberries
- ¾ Cup Cranberry Juice
- 2 Tablespoons Light Brown Sugar
- 1 Tablespoon Granulated Sugar
- ¼ teaspoon Salt
- ½ Tablespoon Orange Zest zest of one orange
- 2 Tablespoons Cold Water
- 1 Tablespoon Cornstarch
Instructions
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Add the dried cranberries, cranberry juice, brown sugar, granulated sugar, orange zest and salt to a small pot. Heat over medium until the mixture comes to a boil.
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Lower the heat to medium-low and simmer for 5 minutes, allowing the cranberries to plump.
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Cover and simmer for another 5 minutes until the berries are soft.
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Whisk the cold water and cornstarch together, stir into the pot, and cook for 1 more minute until the sauce thickens.
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Serve warm or at room temperature, topped with additional orange zest if desired.
Nutrition
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