Cranberry Sauce With Dried Cranberries
Fresh cranberries aren't always available, and when they aren't you can make Cranberry Sauce with Dried Cranberries! It is so easy to make and can be enjoyed throughout the year on your English muffin, swirled into oatmeal, or added to vanilla ice cream.
Servings: 10 Servings
Calories: 117kcal
Ingredients
- 2 cups Dried Cranberries
- ½ cup Sugar
- 1 ½ cups Water
- 1 teaspoon Cinnamon
- 1 Clementine Cut in half
Instructions
- Cut the clementine in half. Add all the ingredients to a medium saucepan. Turn the stove on medium heat and cook for 8-10 minutes to thicken the mixture. The dried cranberries will plump up and rehydrate.
- Remove the clementine from the pan, discard, and blend the sauce. You can either use a hand blender or a food processor. Blend until the consistency is of a smooth sauce. Remove the sauce from the food processor and place it in a serving bowl or an airtight container to cool.
Notes
- Allow the sauce to come to room temperature before refrigerating. As the sauce cools, it will thicken.
- Since this is a dried cranberry recipe, the texture will be more like a cranberry relish instead of the jelly-like consistency you get out of a can.
- See blog post above for storage tips and variations.
Nutrition
Serving: 0.25cups | Calories: 117kcal | Carbohydrates: 31g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 26mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.1mg