This is a recipe for individuals who want to eat cranberry sauce all year round, even when fresh cranberries are not available since you can make it using dried cranberries instead.
Developing this recipe gave me some pause since I have such a strong affinity for handmade cranberry sauce that I didn’t want to risk being dissatisfied with the results. I am here to reassure you that the time you spend on this sauce will be well spent.
This cranberry sauce strikes the ideal combination of sweet and tart tastes, and it has just the proper amount of orangey heat to round off the dish.
Additionally, it is quite easy to prepare; all you need to do is let all of the ingredients boil for ten to fifteen minutes, and then you are finished!
How Flexible Is This Recipe to Be Tailor-Made?
You have the option of using sweetened cranberries or unsweetened cranberries in this recipe; the same goes for cranberry juice. Because I enjoy a more sour sauce, I went with unsweetened cranberry juice, but you may use whichever juice you choose in this recipe.
In addition, I used honey for sugar, but you may make that decision for yourself; it won’t affect the consistency or the recipe all that much.
Have fun and create your own spin on this dish! Do not exclude the orange zest while making this cranberry sauce; in my view, it is the single most important component that contributes to its success.
Because it is so easy to freeze, I usually prepare a larger quantity of this sauce than is really necessary.
I transfer it to a Mason jar or a Ziploc bag, depending on what I have available, and then I place it in the freezer. This way, I will always have access to excellent cranberry sauce whenever the need strikes.
You will need a saucepan, a mixing spoon, and a container large enough to keep the sauce in order to complete this recipe.
What are the advantages of using dried cranberries instead of fresh ones?
Cranberries are only available in their fresh form throughout the late autumn and winter months since they are a fruit that is only available at certain times of the year.
Even during other times of the year, when cranberries are not in season, I often find myself wishing that I could have some cranberry sauce with my dinner so that it would be more energizing.
However, dried cranberries are available year-round, so you may utilize this recipe whenever you choose. However, the best time to do it is now.
How do I store this sauce so that it stays fresh?
If you are going to be preparing a double or even a triple batch of this sauce, the easiest method to keep it is either in the refrigerator or in the freezer.
How Long Will It Take for This Sauce to Go Bad?
If stored in a container that is airtight and place in the refrigerator, this dish can keep for five to seven days.
What Kind of Food Should I Consume Along With This Sauce?
I am aware that the most common method to consume cranberry sauce is with turkey on Thanksgiving; however, you shouldn’t stop there!
I really like using this sauce on any meal that has meat and potatoes, and it goes particularly well with cinnamon buns and pancakes.
What is a suitable alternative to using cornstarch?
Arrowroot powder and tapioca starch are excellent alternatives to cornstarch and may be used in its place if you do not want to use cornstarch or do not have any on hand.
Which Kind Of Cranberries Ought To I Use, Sweetened Or Unsweetened?
You have complete control over this. I like a cranberry sauce that is less sweet and sourer, so I opted for unsweetened cranberries instead of sweetened ones.
What Should I Do If I Do Not Own A Saucepan?
You may use whatever skillet you have, even if you are inexperienced in the kitchen and don’t have a saucepan of a high enough quality.
It is possible that, depending on the size, you may need to prepare it in two separate batches; nonetheless, the ultimate result will be the same.
Extremely Straightforward Dried Cranberry Sauce
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- a measure and a half of dried cranberries
- a half cup’s worth of cranberry juice
- One orange’s worth of juice and zest
- ¼ cup sweetener (sugar or honey)
- 1/4 teaspoon of salt; 1/4 cup of water
- Cornstarch, 2 tablespoons
Instructions
- Zest the orange and then juice it. In a saucepan, combine the orange zest, cranberries, cranberry juice, and orange juice, along with the sugar and salt. Bring the liquid to a boil.
- Reduce the heat to a low setting and let the sauce simmer for anywhere from five to ten minutes, or until the cranberries have grown softer and more pliable.
- In a bowl, thoroughly combine the cornstarch and water, and then incorporate the resulting mixture into the sauce. Continue to simmer the sauce for a few more minutes so that it may thicken.
- Take it off the stove and let it cool for a time; it will continue to thicken while it sits at room temperature.
- Include it in any dish that may use some sweet and sour flavoring. Enjoy!