Go Back
–+ servings
A bowl of raspberry cranberry sauce next to a plate of rolls topped with the sauce
Print Recipe
5 from 16 votes

Raspberry Cranberry Sauce

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauce
Cuisine: American
Keyword: cranberry sauce, Sauce
Servings: 12
Calories: 157kcal
Author: Emily Walker

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.
    Water being poured into a pot with sugar
  • 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.
    Raspberry cranberry sauce in a pot
  • 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.
    A bowl of raspberry cranberry sauce

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

Calories: 157kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg