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 water
- 150 grams of sugar
- 1/2 teaspoon cinnamon (optional)
- Sliced orange, tangerine, or satsuma (optional)
Steps to follow:
- Cover the dried cranberries with 300 to 400 ml of very hot water from the kettle.
- Leave to soak overnight.
- The next day add sugar, cinnamon, and/or fruit as noted above.
- Bring to boil for about 10 minutes.
- Leave to cool and store in refrigerator.
- Use as needed.
Note that cranberry sauce will thicken as it cools.