Very Berry Cranberry Sauce Recipe

This vibrant Very Berry Cranberry Sauce is made with tart cranberries, a sweet mix of raspberries and blueberries, fresh orange juice, and a hint of cinnamon. This recipe creates a rich, jammy condiment that is perfectly balanced between sweet and tangy. The result is a show-stopping sauce that’s not just for the holiday table. While perfect for making ahead for a festive feast, it’s also delicious swirled into yogurt or served over ice cream, making about 2 cups.

Very Berry Cranberry Sauce Ingredients

• 1 (12-ounce / 340g) bag fresh or frozen cranberries
• 1 cup mixed berries (fresh or frozen, such as raspberries, blueberries)
• 3/4 cup granulated sugar (or more, to taste)
• 1/2 cup orange juice
• 1/4 cup water
• 1 cinnamon stick (optional)
• 1 teaspoon orange zest

How To Make Very Berry Cranberry Sauce

1. Combine ingredients: In a medium saucepan, combine the cranberries, mixed berries, granulated sugar, orange juice, water, and the cinnamon stick, if you are using one.
2. Bring to a simmer: Place the saucepan over medium-high heat. Stir the mixture until the sugar has completely dissolved. Continue heating until the sauce comes to a gentle boil.
3. Simmer and cook: Reduce the heat to medium-low and let the sauce simmer gently. You will soon hear the cranberries begin to pop. Continue to cook for about 10-15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has started to thicken.
4. Cool the sauce: Remove the saucepan from the heat. Carefully remove and discard the cinnamon stick. Stir in the orange zest. Remember that the sauce will thicken significantly as it cools.
5. Serve or store: Allow the sauce to cool to room temperature before you serve it. If you are making it ahead of time, transfer the cooled sauce to a jar or airtight container.

Recipe Tips

• Listen for the “pop”: The sound of the cranberries popping is your cue that they are breaking down and releasing their natural pectin. Pectin is a gelling agent that will naturally thicken your sauce.
• Don’t worry if it looks thin: The sauce will look quite liquidy on the stove, but it thickens a great deal as it cools. Avoid the temptation to overcook it to make it thicker, as this can result in a texture that is too thick or gummy once cooled.
• Taste and adjust sweetness: The amount of sugar needed can vary depending on the tartness of your berries. Taste the sauce during the last few minutes of cooking and feel free to add another tablespoon or two of sugar if you prefer it sweeter.
• Use fresh orange juice and zest: For the brightest, freshest flavor, use the juice and zest from a real orange. The zest, stirred in at the end, adds a wonderful aromatic quality that enhances the entire sauce.

What To Serve Very Berry Cranberry Sauce

While this sauce is a classic companion to holiday dishes like roast turkey or chicken, its uses are endless. Spoon it over a slice of cheesecake or a bowl of vanilla ice cream for an easy dessert. Swirl it into your morning bowl of oatmeal or plain yogurt for a burst of flavor. It also makes a fantastic spread for a sandwich, especially when paired with brie cheese and turkey slices.

How To Store Very Berry Cranberry Sauce Leftovers

This sauce is perfect for making in advance as it stores exceptionally well.

• Refrigerate: Once cooled completely, store the sauce in an airtight container or glass jar in the refrigerator. It will stay fresh for up to 2 weeks.
• Freeze: This sauce freezes beautifully. Pour the cooled sauce into a freezer-safe container, leaving about an inch of space at the top for expansion. It can be frozen for up to 6 months. Thaw it in the refrigerator overnight before using.

Very Berry Cranberry Sauce Nutrition Facts

Serving Size: 2 tablespoons

• Calories: 45 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 0.2g

Frequently Asked Questions

• Can I use only frozen fruit? Yes, this recipe works perfectly with both frozen cranberries and frozen mixed berries. There’s no need to thaw them first; simply add them to the saucepan frozen. You may need to add a few extra minutes to the total cooking time.
• Can I use a different sweetener? Of course. You can replace the granulated sugar with an equal amount of maple syrup for a warmer, richer flavor. You could also use honey, but you may want to start with a little less and add more to taste.
• My sauce is too thick after cooling. How can I fix it? If your cooled sauce is thicker than you’d like, you can easily thin it out. Simply stir in a tablespoon of water or orange juice at a time until it reaches the consistency you prefer.
• What other spices can I add? This recipe is a great base for other flavors. For extra warmth, you could add a star anise or a few whole cloves to the pot along with the cinnamon stick (just be sure to remove them before serving). A small pinch of ground ginger would also be a lovely addition.

Try More Recipes:

• Very Berry Croissants Recipe
• Very Berry Mug Cake Recipe
• Waffle Cone Ice Cream Pie