Raspberry Cranberry Sauce + Video
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This easy raspberry cranberry sauce is sweet, tangy, and quick (only 4 ingredients & 15 minutes) to make! Uses fresh or frozen fruit, and is easy to make ahead of time. A classic for Thanksgiving or Christmas dinner.
Homemade cranberry sauce typically consists of cranberries, sugar, water or juice, and zest from a citrus fruit (orange or lemon). Simmer until the fruit pops and softens, and that’s it! The cranberry sauce will continue to thicken as it cools.
Is Cranberry Sauce Supposed to be Hot or Cold?
Cranberry sauce can be served hot, warm, room temperature, or cold. Whatever your preference. Our family usually eats it cold because we like to prepare it ahead of time, and just leave it in the refrigerator until we are ready to eat. Cranberry sauce is easy to reheat if you prefer to serve it warm.
Can You Freeze Cranberry Sauce?
Homemade cranberry sauce freezes well. To freeze, place the saucein an airtight container or freezer-safe plastic bag, with as little air as possible, to prevent freezer burn. Freeze up to two months. To use, defrost frozen cranberry sauce in the refrigerator overnight.
Of course homemade is always going to taste better than the stuff you get in a can, but I’m obsessed with the flavor of this raspberry cranberry sauce. The raspberries add an extra sweetness and flavor profile to the sauce, while the apple juice amplifies the fruit flavor. It’s so good, I’ve considered putting it on pancakes and waffles.
This sauce would also be delicious in these Upside-Down Cranberry Orange Rolls, or these Cranberry Turkey Pinwheels. You need to make this raspberry cranberry sauce for the holidays this year! It will be loved by all, even the haters. I can’t wait to slather it on some turkey, and if there happens to be leftovers, I’ll use it like jelly on toast!
- 1 cup apple juice (or water)
- 1 cup granulated sugar
- 12 oz cranberries, fresh or frozen
- 6 oz raspberries, fresh or frozen (about 1 1/2 cups)
- In a large saucepan, simmer the apple juice (or water), sugar, and cranberries. Stir occasionally for 10 minutes, until the cranberries pop and the sauce starts to thicken.
- Add the raspberries and simmer another 3-5 minutes, stirring frequently. Remove from heat. Cool to room temperature, and refrigerate until ready to use.
*To freeze, place the sauce in an airtight container or freezer-safe plastic bag, with as little air as possible, to prevent freezer burn. Freeze up to two months. To use, defrost frozen cranberry sauce in the refrigerator overnight.
Nutrition Information:Yield: 12
Amount Per Serving: Unsaturated Fat: 0g