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Cranberry Raspberry Sauce brings a sweet, tangy twist to the traditional recipe. It cooks up in no time and is a delicious addition to Thanksgiving dinner!
Table of Contents
- A Sweet & Zesty Twist on a Classic Favorite
- Cranberry Raspberry Sauce Ingredients
- Make it Fresh in Just a Few Minutes
- Questions About Cranberry Raspberry Sauce
- What to Serve with Cranberry Sauce
- Storing Raspberry Cranberry Sauce
- More Cranberry Recipes
- How to Make Raspberry Cranberry Sauce
- Cranberry Raspberry Sauce Recipe
A Sweet & Zesty Twist on a Classic Favorite
This cranberry raspberry sauce is one of my favorite twists on the traditional recipe, and it’s always a hit with my family. It’s so versatile, and I love how it pairs with so many comforting dishes. Adding raspberries to the classic cranberry sauce not only boosts the flavor but also helps thicken the sauce as it cooks. Plus, it’s quick and easy to make, so it’s perfect for those special dinners when I want to serve something homemade without a lot of fuss.
The combination of sweet raspberries and tart cranberries, with just a hint of almond flavor, makes this sauce perfect for so many things. I love serving it with turkey, chicken, rolls, or even on toast. It’s also amazing on leftover sandwiches! And if you’re looking to use it in desserts—trust me, it’s fantastic! I love spooning it over vanilla ice cream, cheesecake, pancakes, or even yogurt.
This sauce comes together in minutes, and it’s so full of flavor with that perfect balance of sweet and zesty from the raspberries and cranberries. It really is the perfect combination!
Cranberry Raspberry Sauce Ingredients
Our homemade cranberry raspberry sauce recipe is so simple to make and comes together quickly with just a few simple ingredients. Boil, simmer, then mash the fruit together, and that’s it! You’ll be amazed how quickly this comes together and how delicious sauce made from scratch can be!
- Sugar – Added for sweetness and helps with the cranberries if they are a bit tart.
- Water – Used for boiling and creating the sauce along with the fruit.
- Cranberries – Find cranberries that are fresh, whole, and uncooked. They will have plenty of time to cook and soften in the water while it is boiling.
- Raspberries – Fresh raspberries are best!
- Almond extract – This adds a boost of flavor. If you don’t have almond extract you can use vanilla extract too!
Ingredient Additions and Substitutions
- chopped pecans
- nutmeg
- fresh orange juice
- cranberry juice
- apple juice
- orange peel
- cinnamon or cinnamon stick
- ginger
- cloves
Make it Fresh in Just a Few Minutes
This homemade cranberry sauce recipe is really easy to make from scratch and tastes SO much better than the canned stuff you find at the grocery store. It only takes about 25 minutes from start to finish, making it one of the easiest dishes you’ll make for the big meal.
- Boil – Bring some sugar and water to boil in a saucepan on the stove.
- Simmer – Add whole, fresh cranberries and fresh raspberries to the stove and let them simmer for about ten minutes – make sure cranberries pop.
- Mash – Strain the berry mixture over a large bowl to catch any larger berries, then use a wire whisk to mash berries up to the consistency you like.
- Combine – Add the berries back to the sauce, then mix in almond or vanilla extract, cover with foil, and let it cool.
“I love the extra depth of flavor the raspberries give to this sauce. It’s a winner!”
-Renee
Questions About Cranberry Raspberry Sauce
Lemon or orange zest is always a great addition to any cranberry sauce. A simple tablespoon of zest will enhance flavors and boost the taste of this easy sauce.
Cranberries tend to be on the tart and bitter side. Maple syrup or honey can help reduce the bitterness if the sugar is not enough. Too much sugar can actually make it worst if not heated correctly.
Thicken your cranberry raspberry sauce by heating it up quickly then letting it simmer. This will help thicken the sauce by reducing the liquid. If it is still not thick enough, you can use a thickener like pectin, gelatin, or a cornstarch slurry.
Yes, this can happen. Cooking cranberry sauce is very simple but leaving it at a high temperature or too long can overcook the sauce. Overcooking the sauce can ruin the sugar and burn it onto the pan. Once the sauce reaches a boiling point, reduce the heat to simmer.
What to Serve with Cranberry Sauce
This classic cranberry sauce is always a family favorite around the holidays! It is a comforting, sweet, and savory sauce that adds that little extra to each meal. Serve this alongside other dishes, add it to bread or sandwiches, and even give the gift of sharing when family and friends leave. It is the sauce that keeps on giving!
- Meat – Serve this beautiful sauce with our Thanksgiving turkey.
- Bread – It also tastes yummy on our homemade crescent rolls.
- Sandwiches – I am also really excited to try it on our Pilgrim Turkey Sandwiches, one of my very favorite ways to use up leftover turkey and leftover cranberry sauce.
- Sharing and storing – Double the recipe so you can take some little containers around to family and friends. This would make for a pretty little holiday gift!
Storing Raspberry Cranberry Sauce
This is a simple sauce that can be stored in an airtight container in the refrigerator. Let it set in the fridge for up to two weeks. You can either reheat the cranberry raspberry sauce or enjoy it chilled like jam or jelly.
More Cranberry Recipes
I can’t get enough of that tart cranberry flavor this time of year. For a sweet and tart treat, try our sugared cranberries. Here are some more of our very favorite cranberry dishes to try with your next holiday meal and enjoy the season!
How to Make Raspberry Cranberry Sauce
Cranberry Raspberry Sauce
Ingredients
- 1 1/3 cup sugar
- 1 cup water
- 3 cups cranberries fresh, whole, and uncooked
- 1 cup raspberries
- 1 teaspoon almond extract or vanilla
Instructions
- Pour the sugar and water into a large saucepan. Stir together and bring to a boil on high.
- Add the cranberries and raspberries and return to boiling. Turn the heat down to medium so it is a low boil and cook for 10 minutes.
- Place a strainer over a large bowl and pour the sauce in so the strainer catches the berries. Use a wire whisk to mash the berries to desired consistency then add them back to the sauce. Stir in the almond extract then cover with some aluminum foil and let the sauce cool to room temperature on the counter.
Video
Notes
Storing and Reheating
This is a simple sauce that can be stored in an airtight container in the refrigerator. Let it set in the fridge for up to two weeks. You can either reheat the cranberry raspberry sauce or enjoy it chilled like jam or jelly.Nutrition Information
This was delicious! I put it through a sieve and used the pulp to omit the skins and seeds. I did add some addition fresh cranberries into the sauce and brought it back to a gentle boil until the cranberries popped. I put a stick of cinnamon in it while it was chilling and it added a nice rounded flavor. We had it for Thanksgiving and then later I used it as a jam to add atop of goat cheese. It was delicious!! This recipe is a keeper 🥰
Thanks so much for the comment! Glad it was a hit! Love the idea of adding a cinnamon stick, genius!
I have always made “traditional” cranberry sauce over the years. I have tried other recipes, but they were never quite right. I made this cranberry sauce for Thanksgiving this year, and it was a winner! It was even a hit with leftovers – I think I found my new “go-to” recipe!
So glad you liked it!
I love the combination of this sauce. I am not a fan of just plain cranberry sauce but adding raspberry is a fantastic idea.
Beautiful flavor it came out divine.
I haven’t tried this recipe yet but am planning to and will serve with cheesecake. How do you suggest I strain the seed out?
I would put it through a fine mesh sieve!
Crowd pleaser and very easy to make. I doubled the recipe but cut out a cup of sugar so it’s tangier than it would have been with the full amount. And I added orange zest along with the almond extract at the end. So delicious. Thanks for sharing!
Looks delicious. Just wondering, will it set up to be a little firm like a jelly. Ocean Spray used to sell a Cran-Raspberry that I loved, but can no longer find it. So I’d love to make this.
It won’t be quite as firm as the jelly that comes in a can, but it sets up nicely like a firm jam.
I almost hate to admit this, but it takes a lot for me to abandon my canned, jellied cranberry sauce. I think it’s a nostalgia thing. This cranberry sauce is that recipe though! It is terrific! The addition of raspberry takes it to the next level!
I love the extra depth of flavor the raspberries give to this sauce. It’s a winner!
Tried this new recipe this year and it was such a hit! Everyone loved it and asked that I make another batch before they travel home today. Thank you for sharing your recipe.
I am so glad you loved it! Thanks for the 5-star rating!!
Can I can this sauce in a water bath style canner
Yes, you should be able to can this just as you would any kind of jam or jelly. If you want to be extra cautious you could add a little lemon juice to the mixture to boost up the acidity. Hope this helps!
Can this sauce be frozen? I’m making dishes ahead as much as possible to lessen stress on the big day!
Yes!
Hi! How long can this sauce be kept in the refrigerator?
About a week or two
How much does this recipe serve?
It makes about 4-5 cups of sauce, depending how many cranberries and raspberries you pack into a cup. So, if a serving size is 1/4 cup – that makes 16 servings. But, beware… this is really good and your guests will probably take more that 1/4 cup. 🙂
Hello, I love all your recipes and would like to try this one. I have tried to print it off but was not successful. When I click the print button it takes me to a blank page. Is there a way we can print this recipe off? Thank you in advance for your help and thank you for sharing your recipes.
Yikes! We will try to fix that ASAP so you can print!
Thank you.
This sounds great! I think I’ll try it with orange extract and maybe even a bit of orange zest.