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+ servings
Very Berry Cranberry Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

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!

Course: Side Dish
Cuisine: American
Servings: 12
Calories: 87 kcal
  • 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
  1. 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.
  2. 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 Facts
Very Berry Cranberry Sauce
Amount Per Serving
Calories 87
% Daily Value*
Sodium 2mg0%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 19g21%
* Percent Daily Values are based on a 2000 calorie diet.