Cranberry Substitute 7 Tart Ideas To Save The Sauce

Cranberries are a type of berry that grows on a bush. It is native to North America. The cranberry is a low-growing shrub that grows wild in many parts of the United States. Cranberries are used for making jelly, juice, jam, wine, and sauce. The berries are also used for making bread, muffins, pies, and other desserts. In addition, cranberries are used enables.

The best way to make your own cranberry sauce is by using fresh cranberries instead of canned ones. Fresh cranberries have more flavor than their canned counterparts. You can use them as they come or you can process them first before adding them to the recipe.

If Thanksgiving is approaching and you haven’t seen a cranberry in a long time, you might fear you’re in trouble. But you don’t have to be, because there are a few cranberry alternatives, some of which are readily available in some places and others that may require some searching. There’s nothing like fresh, tart cranberries, but if you don’t have any, you’ll have to make do. So we’ve come up with a couple of cranberry alternatives that we think would work nicely for you.

Best cranberry substitute

Cranberries are an excellent source of antioxidants and fiber. They also contain vitamin C, potassium, manganese, copper, magnesium, phosphorus, iron, zinc, niacin, thiamine, riboflavin, folate, pantothenic acid, biotin, and vitamins A, B6, E, and K. Cranberries are also known to aid in digestion and prevent urinary tract infections.

However, cranberries are high in sugar content. If you want to enjoy the benefits of cranberries without the added sugar, try out these substitutes. Red currants and lingonberries, for example, have a tart, cranberry-like taste. It’s all up to you and how close you want to go to the original flavor.

Also, consider what you can find, since you may have to settle with apples or blueberries if you live in a tropical climate. These alternatives may, of course, be utilized even if you aren’t creating Thanksgiving cranberry sauce. Cranberries provide a great acidity to any dark meat in any context; for example, you may be preparing duck breast and searching for a delicious fruit to accompany it. Let’s look at the alternatives now.

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Frozen or dried cranberry

You can find frozen cranberries at most grocery stores during the holiday season. They usually go well with turkey and ham. If you want something different from what you normally eat, try this out. Frozen cranberries will keep in the freezer for about six months. Dried cranberries should last longer than that.

Dried cranberries are easy to prepare. Simply soak them overnight in water until soft. Drain off the excess liquid and add sugar according to taste. If you require whole, fresh cranberries, frozen cranberries will be tender, while dried cranberries will be a bit rough. Even so, both may be used to bake. Just remember to drain the frozen ones and rehydrate the dried ones after thawing. If you’re preparing a sauce, simply use these instead of ordinary, fresh cranberries. The frozen ones will release more water, and the dry ones may require additional water. However, the flavor will remain the same.

Cranberry juice

This one isn’t really a substitution, as much as it is a compliment. You can buy canned cranberry juice concentrate, which has been concentrated by boiling down the natural juices found inside the berries. This makes it easier to store and transport.

When using this product, just follow the instructions on the label. Some brands recommend adding sugar when making sauces, while other brands suggest leaving it out entirely. Either way works fine.

Red currants

These berries are similar to cranberries, although they tend to be smaller. You can buy red currant jelly at your local supermarket, as well as canned red currants.

Both are good options when making sauces. For instance, you could combine red currant jelly with orange juice and honey to create a sweet glaze for roasted chicken breasts. Or, mix together equal parts red currant jelly and apple cider vinegar to create a tangy marinade for pork chops.

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Despite popular belief, red currants are not the same as cranberries. Red currants, like gooseberries, are smaller and belong to the Ribes genus. When red currants are mature, they are acidic and somewhat sweet. Around the same time as cranberries, they’re in season. These are sour and exude a wonderful crimson juice that might pass for cranberry sauce, much like cranberries.


This is another berry that belongs to the Vaccinium family. Lingonberries are small, round fruits that resemble tiny black grapes. Like cranberries, they contain vitamin C and antioxidants. In fact, lingonberries are considered one of the best sources of Vitamin C on earth.

This makes them an excellent addition to salads, soups, and other dishes where their bright color would make them stand out. Lingonberries are a kind of red berry that is distinct from red currants and related to cranberries. Cranberries belong to the Vaccinium genus, and red currants are Ribes. Lingonberries are similar to cranberries, although they are a little distinct species. They have a similar flavor and maybe readily be substituted in cranberry sauce.


The blueberry is actually a fruit rather than a vegetable or herb. It’s also known by many names including bilberry, whortleberry, and huckleberry.

Blueberries grow wild throughout North America and Europe. There are two main varieties: lowbush blueberries and highbush blueberries. Lowbush blueberries grow up to four feet tall and produce large clusters of berries. Highbush blueberries grow only three inches tall and bear fewer but larger berries.

Do you have any idea who else belongs to the Vaccinium genus? That’s true, blueberries and cranberries are relatives. In a pinch, they will suffice. Their color will darken dramatically after being cooked, but they pair beautifully with any dark meat.

Tart or sour cherries

Sour cherry trees are native to China and Japan. Sour cherries were first cultivated in France around 1750. Today, there are over 100 different types of tart cherries grown worldwide. Some are very sweet, some quite bitter, and others somewhere in between.

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You’ll find most commercial brands of tart cherries packed into cans. This means that they’ve been treated with sulfur dioxide which prevents spoilage. Unfortunately, this chemical has no place in cooking. Sour cherries, in any form you can get them, might also be used. They’re acidic, like cranberries, and not very sweet. They’re less acidic than cranberries, but they’ll work just as well. Especially if you need to bake with fresh fruit.

Tart green apples

Green apple slices are often served at Thanksgiving dinner because they look so pretty when arranged on top of the turkey. Green apples are available year-round, but they peak during the fall months.

You should always choose firm apples that don’t show signs of bruising or rot. If your apples aren’t ripe enough, leave them alone until they reach full ripeness. Apples tend to soften quickly once cut open, so it’s important to use them within 24 hours of purchase. The tart green apples are your final choice. Yes, they’re fruity, but they’re also tart, and they pair nicely with turkey.

You may produce an intriguing combination by adding cranberry juice to the green apples before making the sauce. Before adding anything extra to the sauce, give it a taste. The sauce may be just sweet enough depending on the apples.


If you want to save money while still enjoying delicious food, try substituting one ingredient for another. You won’t sacrifice quality, and you could end up saving hundreds of dollars!

I hope these cranberry substitutes will work great for your cranberry sauce and cranberry juice. I hope this article helped you with your food curiosities.

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