Cranberry Sauce from Dried Cranberries (Craisins)

Cranberry Sauce from Dried Cranberries (Craisins)

Can't find fresh cranberries? This sauce uses dried cranberries to make a relish perfect for topping on your turkey!

5 from 1 vote

Print Recipe Pin Recipe Save

Servings 10

Prep Time 5

Total Time 25

Ingredients

200 g (2 cups) sweetened dried cranberries
100 g (½ cup) light brown sugar
2 tbsp maple syrup
1 navel orange zest & juice
10 g (0.35 oz) ginger cut into a single slice, optional
3 green cardamom pods optional
1 cinnamon stick optional
10 g (2 tbsp) cornstarch/cornflour
2 tsp balsamic vinegar

Instructions

To a small saucepan, add the cranberries, brown sugar, maple syrup, orange zest and juice and the ginger, cardamom and cinnamon if using. Cover with 375ml (1½ cups) of water.
Set over high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the cranberries are plump and tender and the mixture is syrupy - about 15 minutes.
Using a stick blender, blend about ¼ of the cranberries to break them down slightly (see notes).
In a small bowl, whisk together the cornstarch with 60ml (¼ cup) until well combined. Stream the slurry into the sauce and stir to combine.
Allow the cranberry sauce to simmer for about 5 more minutes, just until the sauce is thick and viscous. Stir in the balsamic vinegar. Remove from the heat and allow to come to room temperature before serving.

Notes

If you do not have a stick blender, you can also ladle ¼ of the mixture into a standard blender and blend until smooth. Return to the pan and stir to combine. If you don't have or prefer not to use a blender, this step can be skipped - just note that the finished sauce will not be as smooth.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!