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Home » Condiments, Dressings, and Sauces » Very Berry Cranberry Sauce

Very Berry Cranberry Sauce

By Valerie · November 21, 2011 · Updated May 27, 2020 18 Comments

SD Side Dish H Holidays
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Cranberry sauce in a dish and a mason jar with text overlay.

The addition of blueberries and raspberries adds rich color and great flavor to this festive Very Berry Cranberry Sauce. Make it ahead, pop it in the freezer and check it off your holiday to-do list!

A close up image of Very Berry Cranberry Sauce in a square glass serving dish with a spoon.

I have to admit that I think the cranberry sauce from the can is delicious. But once you make your own, there’s no going back.

I’ve played around with a lot of recipes over time, but this one is my favorite. The unique triple berry combo of cranberries, blueberries, and raspberries makes it  just gorgeous on the table and a little different than your run of the mill cranberry sauce.

Very Berry Cranberry Sauce in a mason jar with a red cloth in the background.

This recipe makes the perfect amount to fill two pint-sized mason jars. Keep one in the refrigerator for your Thanksgiving meal and freeze the other to thaw and serve at your Christmas gathering. Or, use smaller 8 ounce jelly jars and give them away to friends and family!

Very Berry Cranberry Sauce being lifted with a spoon out of a glass mason jar.

It’s best to prepare it a day or two in advance to allow the flavors to intensify as it chills in the refrigerator so put it on your list of things to do ahead. The recipe card includes freezer instructions if you want to get this task out of the way weeks or even a couple of months before the holiday.

A over the top image of Very Berry Cranberry Sauce in a square glass serving dish with a spoon.

The tart-sweet flavor makes it the perfect accompaniment for your holiday turkey. It’s also delicious (and so pretty) spooned over vanilla ice cream, warm apple crisp, or freshly baked apple pie!


This post was updated with new images and a video on November 14, 2017.

Cranberry sauce in a glass dish with spoon.

Very Berry Cranberry Sauce

The addition of blueberries and raspberries adds rich color and great flavor to this festive Very Berry Cranberry Sauce. Make it ahead, pop it in the freezer and check it off your holiday to-do list!
3.56 from 25 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 12
Calories: 87kcal
Author: Valerie Brunmeier

Ingredients

  • 12 ounces fresh cranberries
  • 1 cup water
  • 1 cup white sugar
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries

Instructions

  • 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 the sauce to mason jars or other airtight containers and allow to cool for about 30 minutes.
  • Cover and refrigerate for at least several hours until completely chilled, or for one or two days before serving. The sauce will thicken and the flavors will blend as it cools.

Notes

Freezer Instructions
Transfer the prepared cranberry sauce to airtight freezer safe containers, like mason jars, and allow to cool completely in the refrigerator before freezing. When ready to serve, allow to defrost for a day or two in the refrigerator. Best if consumed within three months.

Nutrition

Calories: 87kcal | Carbohydrates: 23g | Sodium: 2mg | Fiber: 2g | Sugar: 19g
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Categories: Condiments, Dressings, and Sauces, Fruit, Holidays, Miscellaneous, Recipe, Side Dish, Thanksgiving

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Reader Interactions

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  1. Dana Fitzpatrick says

    November 27, 2020 at 6:56 am

    5 stars
    So delicious! I made this, doubled the recipe. I took 2 out of the refrigerator to use but left one on the counter over night. Is it safe to eat? I love this hope I didn’t waste it.

    Reply
    • Valerie says

      November 27, 2020 at 9:21 am

      Hi Dana. I’m so happy you loved the recipe. Unfortunately, I would suggest tossing the one left out overnight. It’s always best to err on the side of safety.

      Reply
  2. Cathy Colvin says

    November 25, 2020 at 6:14 pm

    5 stars
    This is delicious! Everyone loves it. To make it less fluid, I dissolve 2T corn starch in 1/4c of orange juice and stir it in.

    Reply
  3. Alan says

    November 23, 2020 at 9:56 pm

    Can I use a cup of maple syrup instead of the sugar?

    Reply
    • Valerie says

      November 25, 2020 at 4:45 pm

      I don’t think that would be a good idea. The texture would be way off and fresh cranberries are exceptionally tart and really need quite a bit of sugar. If you’re going for a maple flavor, I’d keep everything the same and just add a tablespoon or two of pure maple syrup.

      Reply
  4. Jandy Liebl says

    November 3, 2020 at 9:38 am

    Getting the ingredients to do this recipe. Have you ever ‘CANNED’ this recipe in a Water Bath Canning process?

    Reply
    • Valerie says

      November 3, 2020 at 11:24 am

      Hi Jandy. No, I’ve never canned it but it does freeze exceptionally well. Take a look at my post How To Make, Customize and Freeze Cranberry Sauce for the info.

      Reply
      • Jandy says

        November 7, 2020 at 1:40 pm

        I just finished canning this into 1/2 pint jars while still hot (hot pak). Water Bath canner…. processed for 15 minutes. I followed another Cranberry sauce recipe for processing time, probably more than necessary (based on my elevation 0-1000) but I’d rather be safe and process longer. I plan on opening one of these for Thanksgiving! This made about 4 – 1/2pint jars. Tasted awesome while still hot!!

        Reply
  5. Jennifer says

    November 26, 2019 at 3:20 pm

    I’m excited to try your recipe! I’m use to making my cranberry sauce the morning of Will this work or will it taste better to make ahead of time?

    Reply
    • Valerie says

      November 26, 2019 at 3:34 pm

      You can make it the same day but I highly recommend getting it done at least a day or two prior so you can check it off the list. I do think it develops a bit more flavor if it has a little time to rest but as long as you give it enough time to cool and then refrigerate it until chilled it will be delicious.

      Reply
  6. Char P says

    January 1, 2018 at 3:52 pm

    Will reduce water next time. Loved the flavor of the sauce. Beautiful and tasty!

    Reply
  7. Diane Cotter says

    November 19, 2017 at 9:43 am

    How does it affect the recipe if you use frozen strawberries and blueberries. Either one of those is hard to find fresh in the Northeast right now.

    Reply
    • Valerie says

      November 19, 2017 at 4:47 pm

      The recipe calls for raspberries and blueberries and I wouldn’t suggest using strawberries. I think fresh berries are best but you’d probably be fine with frozen as long as they are thawed and drained really well before you add them to the sauce.

      Reply
  8. Sonia Ryder says

    November 19, 2013 at 10:33 am

    I was wondering if it would be okay to add pecans? We usually make cranberry salad using the jellied sauce, strawberry or raspberry jello, canned pineapple chunks and pecans. This year I wanted to make my own and your recipe sounds the best so far!

    Reply
    • Valerie says

      November 19, 2013 at 10:57 am

      It’s absolutely okay to add pecans. I think it would be wonderful!

      Reply
      • Teri says

        November 20, 2013 at 4:50 pm

        What about apples? I have 10 gallon bags filled with apples frozen. I have been making all sorts of recipes with apples 🙂

        Reply
  9. Donna says

    November 7, 2013 at 3:21 pm

    Looks great! Will this stiffen up like the canned kind??

    Reply
    • Valerie says

      November 7, 2013 at 3:53 pm

      Hello Donna 🙂 I think the consistency is similar to the canned, whole berry type but more fluid than the jellied variety. I hope that helps! It’s a nice treat to make your own for the holidays.

      Reply

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