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Raspberry Cranberry Sauce + Video

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.

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.

Cranberry Sauce

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.

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.

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. 

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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. 

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.

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!

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.
4.60 from 27 ratings

Raspberry Cranberry Sauce

Created by Amber Brady
Prep: 2 minutes
Cook: 13 minutes
Total: 15 minutes
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.
Yields12 servings (about 2 1/2 [+] cups)

Ingredients

  • 1 cup (237 ml) apple juice, (or water)
  • 1 cup (200 g) granulated sugar
  • 12 oz (340 g) cranberries, fresh or frozen
  • 6 oz (105 g) raspberries, fresh or frozen (about 1 ½ cups)

Instructions
 

  • 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. 

Video

Notes

*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.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Cuisine American
Keyword sauce
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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4.60 from 27 votes (25 ratings without comment)

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5 Comments

  1. James logan says:

    My family loves this recipe, but it makes so much. Can it be canned for future use?

  2. Stephanie says:

    5 stars
    Turned out great! I swapped out regular sugar for Coconut Palm Sugar (about 2/3 cup) and added a splash of lemon to take away the tangy-ness from the aftertaste while still simmering and was perfect! Will try to do it with apple juice next time. (is it prepared apple juice or straight concentrate?) Thanks Amber for a fun recipe!!

    1. Amber | Dessert Now Dinner Later says:

      Prepared apple juice is what I use. Glad you liked it and could sub the sugar.

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