Dried Cherry & Orange Cranberry Sauce Recipe - Ready in 20 Minutes (2024)

FAQs

Can you substitute dried cranberries for dried cherries? ›

Both can be used interchangeably in recipes. Cranberries Plain or flavored, dried cranberries are usually sweetened because they're too tart otherwise. They can be substituted for dried cherries in recipes.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

Soak Dried Fruits First

If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them.

The Easiest Way to Soften Any Dried Fruit

Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer.

Freezing the berries helps in breaking down the cell structure promoting faster drying. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16 hours, depending on the make of the dehydrator, until chewy and with no pockets of moisture.

I would recommend, if you don't have much time and want to soak the fruit asap, you can warm the alcohol, ever so gently as you don't want to evaporate the alcohol in the liquid – before adding it to the dried fruit. The heat will allow the fruit to soak it up faster. Same goes with fruit juice.

You can rehydrate dried cranberries by covering with water, or another liquid, in a microwavable bowl. Cover and microwave on High for 30 to 60 seconds; let stand 5 minutes. Or, pour very hot liquid over dried cranberries and let stand 20 minutes.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

What thickens cranberry sauce? ›

Jelling. Homemade cranberry sauce is meant to thicken, or “jell,” while cooking. If it stays soupy, that could mean a couple of things. One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe.

Canned cranberry sauce is delicious on its own, but there are ways you can dress it up for any meal. Adding fruits like oranges or berries brings different flavors and acidity to the sauce. Folding in crushed nuts at the end adds texture variety.

Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Stir in the mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients.

To refrigerate, transfer to a covered glass or plastic container, and it'll keep for 10 to 14 days. To freeze, transfer to a covered, airtight container or freezer-safe bag, and it'll stay fresh-tasting in your freezer for about 1 month. Beyond that, it's still safe to eat (though less fresh-tasting) for up to a year.

What to do if the cranberry sauce is too thin or loose. If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.

Plums, apricots and nectarines all make great replacements for cherries in both sweet and savory dishes. Cherry liqueur or extract can be used to add cherry flavor to a dish, but they both have their own strengths and weaknesses. Cranberries add both color and flavor to recipes, while beetroot adds a bolder flavor.

Cranberries: They have a similar tartness and sweetness to cherries and can be used in similar ways in recipes. Red currants: They have a slightly sour taste that is similar to cherries, and they are often used in jams and jellies.

For instance, if you don't care for glacé cherries, you can replace them with dried cranberries. Don't fret if you haven't managed to make the cake ahead of time either - it's still lovely when freshly baked.

I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness.