Raspberry Cranberry Sauce brings a sweet, tangy twist to traditional cranberry sauce. It cooks up in no time and is a delicious addition to Thanksgiving dinner!
Raspberry Cranberry Sauce
This beautiful Raspberry Cranberry Sauce is a tasty twist on traditional cranberry sauce. I got the inspiration for this recipe when our kids were guzzling down cran-raspberry juice one morning and it hit me: this would make such a yummy Thanksgiving sauce! The sweetness of the raspberries combined with tart cranberries with a hint of almond flavor make this sauce perfect for serving on turkey, rolls, leftover sandwiches, just about anything!
Make it Fresh in Just a Few Minutes
This recipe is really easy to make from scratch and tastes SO much better than that 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.
- Bring some sugar and water to boil in a saucepan on the stove.
- Add whole, fresh cranberries and fresh raspberries to the stove and let them simmer for about ten minutes.
- 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.
- Add the berries back to the sauce, then mix in almond or vanilla extract, cover with foil and let it cool.
- That’s it! You’ll be amazed how quickly this comes together and how delicious sauce made from scratch can be!
What to Serve with this Recipe
- Serve this beautiful sauce with our Thanksgiving turkey.
- It also tastes yummy on our homemade crescent rolls.
- I am also really excited to try it on our Pilgrim Sandwiches, one of my very favorite ways to use up Thanksgiving leftovers.
- Double the recipe so you can take some little containers around to family and friends. This would make for a pretty little holiday gift!
More Cranberry Recipes
I can’t get enough of that tart cranberry flavor this time of year. Try some of our very favorite cranberry dishes and enjoy the season!
- Cranberry Salsa
- Low Sugar Cranberry Sauce
- Cranberry Sausage Stuffing
- Cranberry Almond Bacon Cheese Ball
- Easy Cranberry Orange Sauce
How to make Raspberry Cranberry Sauce
Ingredients
- 1 1/3 c. sugar
- 1 cup water
- 3 cups cranberries fresh, whole, and uncooked
- 1 cup raspberries
- 1 tsp 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.
- Spoon sauce in to containers and keep refrigerated.
Nutrition
Cathie Hardy says
This sounds great! I think I’ll try it with orange extract and maybe even a bit of orange zest.
Sandra says
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.
Erica says
Yikes! We will try to fix that ASAP so you can print!
Sandra says
Thank you.
Katie says
How much does this recipe serve?
Echo says
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. 🙂
Ai says
Hi! How long can this sauce be kept in the refrigerator?
Erica says
About a week
Marisa B says
Can this sauce be frozen? I’m making dishes ahead as much as possible to lessen stress on the big day!
Emily says
Yes!
Cheryl says
Can I can this sauce in a water bath style canner
Favorite Family Recipes says
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!
Grayson says
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.
Favorite Family Recipes says
I am so glad you loved it! Thanks for the 5-star rating!!