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Cranberry Dry Rub Spice Blend for poultry, venison, beef, pork, fish, and vegetables.

Cranberry Dry Rub

Rebecca Lindamood


For the Dry Rub:

  • 2/3 cup super dry cranberries
  • 1/3 cup raw sugar
  • 1/4 cup dry onion flakes
  • 2 tablespoons coarse kosher salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon cracked black pepper
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup dried parsley flakes

When you use the dry rub:

  • add 3/4 teaspoon of fresh orange zest for every 3 tablespoons of dry rub you use


To Prepare the Dry Rub:

  • Add the dry cranberries, raw sugar, onion flakes, kosher salt, poultry seasoning, ground ginger, granulated garlic, cracked black pepper, ground cardamom, and ground nutmeg to a blender. Fix the lid in place and pulse until the cranberries are broken up into a coarse powder. Stir in the parsley flakes. Transfer to a jar or other container with a tight fitting lid and store at room temperature for up to 6 months.

To Use the Dry Rub:

  • Count on using 3 tablespoons of dry rub per pound of meat or fish. First drizzle the meat or fish with a small amount of olive oil or sunflower oil. Rub on the orange zest, then sprinkle the the dry rub over the zest and rub in with your hands. For poultry, you can rub this on up to 12 hours ahead of roasting, frying, or grilling. For fish, you should rub no longer than 15 minutes before roasting, frying, or grilling.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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