Go Back Email Link
–+ servings
Overhead view of cranberry sauce in a white bowl, surrounded by ingredients and decorative items.

Homemade Cranberry Sauce With Dried Cranberries

5 from 4 votes
A Christmas or Thanksgiving dinner isn't complete without cranberry sauce on the side. This Cranberry Sauce recipe is made using dried cranberries, so you can make it any time of the year. It's so easy to make and is full of flavour. You won't want to buy it readymade ever again.
Save This Recipe Pin Print Recipe
Course: dip, Side Dish
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 30 minutes
Servings: 8
Calories: 151kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 225 g Dried Cranberries
  • 115 g Golden Caster Sugar
  • 1 Cinnamon Stick
  • 1 Large Orange, Zest and Juice
  • 1 Cup Boiling Water

Instructions

  • Begin by rehydrating the cranberries. Place them into a heatproof bowl and cover them with boiling water.
  • Cover the bowl with clingfilm to trap the steam and leave it to stand for about 30 minutes. This will plump up the cranberries and make them ready to use.
  • Scoop out any loose and floating seeds and discard them, then drain the cranberries and set them aside.
  • In a large saucepan, combine the sugar and fresh orange juice. Heat it gently until the sugar starts to dissolve. Add in the cup of boiling water.
  • Add the rehydrated cranberries, the cinnamon stick, and the orange zest to the saucepan. Bring the mixture to a boil.
  • Once the mixture is bubbling, turn the heat down to low and simmer for about 15-20 minutes. Stir occasionally to prevent the jam from sticking.
  • To ensure the jam sets properly once cooled, you can check for doneness using a jam thermometer. The mixture should reach a temperature of 105°C (220°F).
  • Remove the saucepan from the heat and take out the cinnamon stick.
  • Allow the cranberry sauce to cool completely before serving.
  • To store, place the cranberry sauce into sterilised jars.

Recipe Notes

  • Zest First: Capture the full citrus aroma by zesting the orange before juicing.
  • Watch the Sugar: Avoid burning by stirring frequently; use a silicone spatula to scrape the pan.
  • Doneness Test: To achieve the right texture, cool slightly; for precision, use a jam thermometer.
  • Cool Before Serving: Letting the sauce cool enhances flavours and thickens it perfectly.

Nutrition Estimate

Calories: 151kcal | Carbohydrates: 40g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 46mg | Fiber: 2g | Sugar: 36g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.2mg