In-a-Pinch Cranberry Sauce made from Dried CranberriesPrep: 1 min Cook: 6 min Servings: 4by Salad Foodie400 recipes>
I serve turkey year round but forget to keep canned cranberry sauce on hand; even when I do it's hard to use up the whole can because not everone eats it. Recently the craving for cranberries with roast turkey breast was too strong. I grabbed the Craisin bag from the pantry and experimented making a small amount of cranberry sauce. I wasn't going to deal with pectin or cornstarch - I just wanted some cranberries quickly 'stewed' like you do dried prunes. It worked just fine for my purposes, and now my cranberry sauce cravings can be abated all year long! Be sure to adjust number of servings, because the recipe below makes enough for about 4 servings.
- 1/2 cup dried cranberries
- 1/2 cup water (or cranberry juice if available)
- 1 tablespoon sugar
- You can add a squeeze (1-2 tablespoons) of orange juice if you wish
- Place ingredients in small saucepan. Bring to a boil, reduce heat and cook, stirring frequently until liquids reduce and cranberries thicken sufficiently, about 5 minutes.
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