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!
For more information on making and freezing homemade cranberry sauce, check out my article on eHow – How to Make, Customize, and Freeze Homemade Cranberry Sauce.
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 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.
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.