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!
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This post was updated with new images and a video on November 14, 2017.
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.
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!
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.
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!
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!
Ingredients
- 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
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.
Recipe 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
Donna says
November 7, 2013 at 3:21 pmLooks great! Will this stiffen up like the canned kind??
Valerie says
November 7, 2013 at 3:53 pmHello 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.
Sonia Ryder says
November 19, 2013 at 10:33 amI 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!
Valerie says
November 19, 2013 at 10:57 amIt’s absolutely okay to add pecans. I think it would be wonderful!
Teri says
November 20, 2013 at 4:50 pmWhat about apples? I have 10 gallon bags filled with apples frozen. I have been making all sorts of recipes with apples 🙂
Diane Cotter says
November 19, 2017 at 9:43 amHow 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.
Valerie says
November 19, 2017 at 4:47 pmThe 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.
Char P says
January 1, 2018 at 3:52 pmWill reduce water next time. Loved the flavor of the sauce. Beautiful and tasty!