Get ready to elevate your Thanksgiving feast with a burst of sweet and tangy flavors! In this recipe blog post, we’re going to show you how to make the most irresistible homemade Cranberry Raspberry Sauce that will have your guests coming back for more.
Thanksgiving is just around the corner, and while turkey may take center stage on your holiday table, the supporting cast can’t be ignored. One essential side dish that deserves the spotlight is the Cranberry Raspberry Sauce. This vibrant, homemade sauce combines the tartness of cranberries with the sweetness of raspberries to create a delightful accompaniment that will elevate your holiday feast.
I love switching it up and steering away from my traditional cranberry sauce recipe. Most years I alternate between this raspberry cranberry sauce and my mango cranberry sauce.
Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is simple and foolproof, making it a must-have for your Thanksgiving spread. Pair it with my Air Fryer Turkey Breast or keep the meal small with my Turkey Cutlets recipe.
Jump to:
Why this Recipe Works
Perfect Balance of Flavors – Homemade Cranberry Raspberry Sauce strikes a delightful balance between sweet and tart, thanks to the combination of cranberries and raspberries. It adds a burst of flavor to your savory dishes and is equally delicious on your leftover turkey sandwiches.
Versatile and Unique – Unlike store-bought sauces, making your own allows you to control the ingredients and customize the sauce to your taste. You can adjust the sweetness, add spices, or even introduce other berries for a unique twist. This versatility ensures that your sauce will perfectly complement your entire Thanksgiving menu.
A Dash of Vibrant Color – Thanksgiving is all about celebrating abundance and the beauty of fall. The deep red hue of this Cranberry Raspberry Sauce adds a vibrant touch to your dinner table, enhancing both the visual and culinary appeal of your holiday spread.
Ingredients
- Cranberries – One bag of fresh cranberries is all you need. You can use frozen if you can’t find fresh.
- Raspberries – One small six ounce clam shell of the freshest raspberries.
- Sugar – Because cranberries are so tart they need a lot of sugar to sweeten them up. I prefer to use white granulated sugar.
- Water – No need to add any additional sugar– water is all you need for the liquid.
Directions
First, rinse and drain the fresh cranberries. Pick off any stems or any bad berries. Do the same thing for the raspberries.
Then place them in a large sauce pan. Pour in 1 cup of water and the granulated sugar.
Mix well and then cook on medium-high heat for 5 minutes until the cranberries come to a boil. Reduce the heat to medium-low and cook for an additional 15-20 minutes, stirring often until the berries are cooked down and the liquid has thickened.
Once the cranberries are done cooking. Remove from the heat, mix well and let sit un-covered for 30 minutes. The sauce will naturally thicken. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
FAQs
Yes, frozen berries work just fine. Just be sure to adjust the cooking time accordingly.
This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
Absolutely! In fact, it’s a great make-ahead dish, as the flavors deepen with time.
Yes, as the liquid starts to heat the cranberries will begin to make a “popping” noise. This is totally normal do not worry.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making raspberry cranberry sauce.
- Spice it up – Experiment with additional spices like cloves, nutmeg, or a pinch of cardamom for a more complex flavor profile.
- Sweetness – Adjust the sugar to suit your taste. If you prefer it less sweet, reduce the sugar slightly.
- Year Round Condiment – This sauce is not just for Thanksgiving; it’s a fantastic condiment for roast chicken, pork, and even as a topping for desserts like cheesecake or ice cream.
- Gifting – Make extra and gift it to your friends and family in decorative jars. Homemade cranberry raspberry sauce makes a thoughtful and delicious holiday gift.
- Fresh Fruit – Think of other fresh fruit like mango, apples, pineapples, and even grapes to add to the cranberry sauce. Make sure you dice into bite size pieces if you decide to add fruit.
- Raspberry Flavor – For a more intense raspberry flavor you can use a raspberry concentrate in place of water or remove the sugar and use a raspberry flavored simple syrup.
Cranberry Recipes
Still craving tart cranberries? Maybe trying to figure out a way to use up the extra bag you have? Try a few of my favorite cranberry recipes.
Now that you’ve discovered the secrets to making this irresistible Cranberry Raspberry Sauce, get ready to impress your guests and make your Thanksgiving feast truly unforgettable. This homemade sauce is not only simple to prepare but also a flavorful and vibrant addition to your holiday table. Enjoy the joy of cooking and celebrating with your loved ones!
If you make this cranberry raspberry sauce recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Cranberry Raspberry Sauce
Equipment
- Measuring Cups
- Sauce Pan
- Stove Top
- Wooden Spoon
Ingredients
- 12 ounces bag fresh cranberries
- 1 cup Water
- 1 cup White Granulated Sugar
- 6 ounces Fresh Raspberries
Instructions
- Rinse and drain the fresh cranberries. Pick off any stems or any bad berries. Do the same thing for the raspberries.
- Then place them in a large sauce pan. Pour in 1 cup of water and the granulated sugar.
- Mix well and then cook on medium-high heat for 5 minutes until the cranberries come to a boil. Reduce the heat to medium-low and cook for an additional 15-20 minutes, stirring often until the berries are cooked down and the liquid has thickened.
- Once the cranberries are done cooking. Remove from the heat, mix well and let sit un-covered for 30 minutes. The sauce will naturally thicken. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
Notes
- Popping Sound – As the liquid starts to heat the cranberries will begin to make a “popping” noise. This is totally normal!
- Fresh Fruit – Think of other fresh fruit like mango, apples, pineapples, and even grapes to add to the cranberry sauce. Make sure you dice into bite size pieces if you decide to add fruit.
- Raspberry Flavor – For a more intense raspberry flavor you can use a raspberry concentrate in place of water or remove the sugar and use a raspberry flavored simple syrup.
Rachel @ Not Rachael Ray
My mom always makes a molded cranberry-raspberry jello on Thanksgiving–it is so good! They go so well together.
Gourmet Gadget Gal
I'm working to expand my crazy extended family's love of the canned cranberry jelly and move them toward something fresh and delicious. I love raspberries and have plenty in the freezer so I'm going to try this!