A few years back I started making my own cranberry sauce for Thanksgiving. I’ve always thought the stuff from the can was great but once you make your own, there’s no going back. I’ve played around with a lot of recipes but this one is my favorite. The addition of blueberries and raspberries add a richness in color and taste to an otherwise basic cranberry sauce. It’s better if you prepare it a day or two in advance so put it on your list of things to do ahead and you can move on to the rest of your Thanksgiving meal prep.
Let’s get started.
You’ll need one package of fresh cranberries, 1 cup of fresh blueberries, and about 1/2 cup of fresh raspberries. You can use frozen berries if needed, but fresh is best.
Give the cranberries a good rinse. Do the same with the blueberries and raspberries.Transfer the cranberries to a heavy sauce pan and add 1 cup each of water and sugar. Bring the mixture to a boil over medium heat and as soon as you hear a cranberry or two pop, turn the heat down to low and simmer for about 10 minutes. As the mixture cooks, mash some of the cranberries against the pan with the back of a wooden spoon. Don’t mash them all, it’s nice to have a mixed consistency.
The tart/sweet flavor make it the perfect accompaniment for the Thanksgiving turkey. It’s also great with with some warm apple crisp or freshly baked apple pie!
Very Berry Cranberry Sauce
- 1 (12 ounce) package fresh cranberries
- 1 cup water
- 1 cup white sugar
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
Rinse and drain cranberries. Place in a heavy medium saucepan with water, and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.
Mix in the blueberries and raspberries breaking them up a bit with the spoon, if desired. Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled. The sauce will thicken as it cools.
Best if made at least a day or two before serving.