This cranberry raspberry sauce recipe is sweet fruit forward spin on the traditional thanksgiving cranberry sauce. It's tart and sweet and the addition of raspberries really brightens up the cranberry flavor. This recipe can be made in two easy steps and comes together in under 30 minutes!
For more Cranberry Sauce Recipes, try this Pomegranate Cranberry Sauce and Cinnamon Bourbon Cranberry Sauce!
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I love a homemade cranberry sauce! The canned stuff is good too, but there's nothing like homemade. I grew up on ocean spray cranberry sauce and while it's nostalgic, this delicious recipe has become a new favorite for me, especially for Thanksgiving dinner. This raspberry cranberry sauce is made with fresh cranberries, fresh raspberries, a little lemon juice, brown sugar, and a touch of butter to smooth everything out!
Whenever I see the bag of cranberries at the grocery store, I get so excited. It officially means it's that time of year where I'll be cooking a ton and probably eating nothing but soul food, pie, and sipping hot cocoa. What's even better is using leftover holiday food to make other meals. For this recipe in particular, I like to use any leftover sauce with a little ice cream or even make hand pies. It's SO good.
Skip the canned stuff and spruce up your Thanksgiving table by making your own cranberry sauce from scratch with this cran-raspberry sauce recipe!
Ingredients
You only need a few pantry staple ingredients for this this recipe!
- Cranberries - be sure to use fresh cranberries!
- Cranberry Juice or Water
- Raspberries
- Brown Sugar
- Lemon Juice
- Cornstarch
- Butter
Substitutions
- If you don't have or can't find fresh raspberries, you can use raspberry jam. I recommend using about ¼ cup. Simply stir it into the reduced cranberries (more info in the recipe card).
- Use pure maple syrup or honey in place of sugar if you prefer natural sweeteners.
- In place of cranberry juice, you can also use apple juice or orange juice.
How to make Cranberry Raspberry Sauce
- Add cranberries, brown sugar, lemon juice, and raspberries to a medium saucepan over medium heat. Allow the mixture to cook down for 10-15 minutes, let the cranberries pop and reduce.
- Then add a ½ cup water or cranberry juice and continue to cook for another 10 minutes, until the mixture thickens.
- Mix together cornstarch and 1 tbsp of water in a small bowl and add to the cranberry mixture. Cook for 5 more minutes and remove from the heat.
- Add butter and stir until it has melted. Allow the cranberry raspberry sauce to cool. Serve cold or at room temperature.
What to eat with Cranberry Sauce
This recipe will quickly become your favorite cranberry sauce that goes with a multitude of dishes! In addition to adding this cranberry raspberry sauce on top of your turkey, you can also try adding a few spoonfuls on top of:
- Herb Roasted Turkey
- Brioche french toast
- Bourbon Sweet Potato Casserole
- ice cream
- cheesecake
- Baked oatmeal
Recipes FAQs
It's perfectly fine to leave cranberry sauce on the dinner table for a few hours, however, I do not recommend leaving it out overnight. You'll want to store any leftovers in an airtight container in the refrigerator.
When the cranberry sauce has thickened and coat the back of a spoon, that's when you'll know that it's done.
Yes! You can use frozen cranberries, just note that you may need to simmer the sauce for an additional 5-10 minutes to allow it to reduce. Frozen cranberries tend to have a bit more water.
More Holiday Recipes
- Cranberry Cinnamon Rolls with Orange Icing
- Bourbon Eggnog
- Sweet Potato Pie Recipe
- Pumpkin Pie with Graham Cracker Crust
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Cranberry Raspberry Sauce
Equipment
- Medium Saucepan
Ingredients
- 2 ½ cups Fresh Cranberries
- 1 ½ cups Fresh Raspberries
- 1 cup Brown Sugar
- 1 tbsp Lemon Juice
- ½ cup Cranberry Juice (or water)
- 2 tbsps Butter
- 1 tbsp Cornstarch
Directions
- Add fresh cranberries, fresh raspberries, brown sugar, and lemon juice to a medium saucepan over medium heat. Allow the mixture to cook down for 10-15 minutes, let the cranberries pop and reduce.
- Then add a ½ cup water or cranberry juice and continue to cook for another 10 minutes, until the mixture thickens. Mix together cornstarch and 1 tbsp of water in a small bowl and add to the sauce.
- Cook for 3-5 more minutes and remove from the heat. Add butter and stir until it has melted. Allow the cranberry raspberry sauce to cool. Serve cold or at room temperature.
Notes
- If you don't have or can't find fresh raspberries, you can use raspberry jam. I recommend using about ¼ cup. Simply stir it into the reduced cranberries (more info in the recipe card).
- Use pure maple syrup or honey in place of sugar if you prefer natural sweeteners.
- In place of cranberry juice, you can also use apple juice or orange juice.
- You can use frozen cranberries and raspberries, however, you may need to cook the sauce a little longer as frozen fruit tends to release a bit more water.
The best cranberry sauce I ever had!!!!
Thanks Britney