Raspberry Cranberry Sauce
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My favorite way to enjoy turkey on Thanksgiving is topped with a homemade cranberry sauce just like this Raspberry Cranberry Sauce. Homemade cranberry sauce is SOOOOOO much better than what you can get in a can. Plus, it doesn’t take much effort to make. You can even make it days ahead.
My favorite way to enjoy turkey on Thanksgiving is with a generous spoonful of homemade cranberry sauce, especially this Raspberry Cranberry Sauce. The vibrant, fresh flavors of homemade cranberry sauce is SOOOOOOOO much better compared to the canned variety. It is bursting with the perfect blend of tart and sweet. It also adds a festive pop of color to your holiday plate.
Best of all, making your own cranberry sauce is surprisingly easy and requires minimal effort. This sauce can be prepared in just a few steps, so it’s perfect even for busy Thanksgiving schedules. Serve it alongside turkey, spoon it over stuffing, or even spread it on leftover sandwiches. This is a versatile and a wonderful addition to the holiday table.
To make your own homemade cranberry sauce, all you really need is a bag of fresh cranberries, some sugar, and a liquid of your choice. The liquid you choose can give your sauce a unique twist and bring out different flavors. You can also experiment by adding spices or other ingredients, such as cinnamon or cloves, to create your own custom flavors.
This version of cranberry sauce lets you pick between water and apple juice, depending on your preference. Using apple juice adds a natural sweetness and a few extra calories, while water keeps the sauce lighter and highlights the cranberry flavor. Beyond the basics, a 6 oz container of fresh raspberries is an excellent addition, adding an extra layer of flavor and texture to the sauce. The combination of cranberries and raspberries creates a beautifully balanced sauce that’s both tart and sweet – a perfect addition to any holiday spread.
Plus, you can make it a few days ahead, which allows the flavors to meld beautifully and frees up time on the big day. I wouldn’t go any more that 3 days before. Make it in advance to make Thanksgiving less stressful.
Ingredients to Make Raspberry Cranberry Sauce
- WATER OR APPLE JUICE
- SUGAR
- FRESH CRANBERRIES
- FRESH RASPBERRIES
Instructions to Make Raspberry Cranberry Sauce
In a medium saucepan, combine water (or juice), sugar, and cranberries. Bring the mixture to a simmer over medium heat, cooking for about 10 minutes until the cranberries burst and the sauce begins to thicken.
Stir in the raspberries and simmer for an additional 3 minutes, allowing the flavors to blend. Remove the saucepan from heat and let the sauce cool. You can serve it immediately, refrigerate it until ready to use, or freeze it for up to 2 months for future gatherings.
Frequently Asked Questions
Can I use frozen cranberries or raspberries instead of fresh?
Yes, frozen cranberries and raspberries work just as well in this recipe. Just add them directly to the pan without thawing, and allow a bit of extra cooking time for the cranberries to pop and the sauce to thicken.
Can I make this sauce in advance?
Absolutely! This sauce can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator until you’re ready to serve.
How can I make the sauce thicker?
If you’d like a thicker sauce, continue to simmer it for a few more minutes after the berries have softened. You can also mash some of the cranberries and raspberries with a spoon to release more pectin, which will help thicken the sauce.
Can I freeze the sauce for later use?
Yes, this sauce freezes well for up to 2 months. Allow it to cool completely, then store it in an airtight container. Thaw it overnight in the refrigerator before serving.
Can I adjust the sweetness of the sauce?
Yes, you can adjust the sweetness by adding more or less sugar. Start with the recommended amount, taste after the sauce thickens, and add a little extra sugar if desired.
FOR MORE RECIPES LIKE THIS, TRY:
Raspberry Cranberry Sauce
Real Mom Kitchen
Ingredients
- 1 cup water or apple juice
- 1 cup sugar
- 12 oz bag fresh cranberries
- 6 oz pkg fresh raspberries
Instructions
- In a sauce pan, add the water of juice, sugar, and cranberries. Bring to a simmer and simmer for 10 minutes until all the cranberries pop and the sauce starts to thicken.
- Add in the raspberries and simmer for another 3 minutes. Remove from heat and allow to cool. Serve immediately or refrigerate until ready to use. This can also be frozen for up to 2 months. Makes 2 1/2 cups.
Nutrition
Recipe adapted from Dessert Now, Dinner Later.
