Cranberry Sauce

I grew up in the U.S. with bought cranberry sauce and for years after I moved to the UK I bought cranberry sauce.  About 20 years ago around Christmas time I noticed fresh cranberries at the grocery store, so I decided to make my own.  I have not bought a jar since.  However, this does mean I had to purchase and freeze fresh cranberries during the holiday season in order that I had enough for the rest of the year.

This year I ran out of frozen cranberries in May and could not find any fresh or frozen.   I decided to have a go with some dried cranberries that I found in my pantry.  Wow, the cranberry sauce with dried cranberries is great.  It does taste a bit different, but just as good.


  • 300 grams of dried cranberries
  • 400 ml of water2015-08-13 12.00.32
  • 150 grams of sugar
  • 1/2 teaspoon cinnamon (optional)
  • Sliced orange, tangerine, or satsuma (optional)

Steps to follow:

  1. Cover the dried cranberries with 300 to 400 ml of very hot water from the kettle.
  2. Leave to soak overnight.2015-08-13 12.13.17
  3. The next day add sugar, cinnamon, and/or fruit as noted above.
  4. Bring to boil for about 10 minutes.
  5. Leave to cool and store in refrigerator.
  6. Use as needed.

Note that cranberry sauce will thicken as it cools.

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