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Raspberry Cranberry Sauce brings a sweet, tangy twist to the traditional recipe. 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 the traditional recipe. 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 perfect for serving on turkey, rolls, leftover sandwiches, just about anything!
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 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 Turkey Sandwiches, one of my very favorite ways to use up leftover turkey and leftover cranberry sauce.
- 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 with your next holiday meal and enjoy the season!
- Cranberry Salsa – A sweet and savory cranberry dip served with cream cheese and tortilla chips
- Low Sugar Cranberry Sauce – A cranberry sauce with a little less sugar for those watching their sugar intake
- Cranberry Sausage Stuffing – This is my personal favorite stuffing with cranberries, sausage, apples, and sage
- Cranberry Almond Bacon Cheese Ball – The perfect appetizer for Thanksgiving, or any November day
- Easy Cranberry Orange Sauce – This recipes uses orange juice and orange zest to give a citrus-y spin to the classic cranberry sauce
- Cranberry Chicken – Cranberry sauce, pecans, Catalina dressing, and onion soup mix transform boring chicken breasts into a fancy meal for any night of the week
How to Make Raspberry Cranberry Sauce
Raspberry Cranberry Sauce
Video
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.
Nutrition Information
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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
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.