Raspberry-Cranberry Sauce Recipe with Quick Video Tutorial

This easy raspberry cranberry sauce is sweet, tangy, and quick—just 4 ingredients and about 15 minutes. It works with fresh or frozen fruit and can be made ahead. A holiday classic for Thanksgiving or Christmas.

Cranberry Sauce

Homemade cranberry sauce is simply cranberries, sugar, a liquid (water or juice), and optional citrus zest. Simmer until the berries pop and soften, then let the sauce cool to thicken. It’s an easy, flavorful condiment that improves if made a little ahead of time.

Is Cranberry Sauce Served Hot or Cold?

Cranberry sauce can be served hot, warm, room temperature, or cold—choose what you prefer. Making it ahead and chilling it in the refrigerator is convenient, and it reheats easily if you’d rather serve it warm.

Can You Freeze Cranberry Sauce?

Yes. To freeze, transfer the sauce to an airtight container or a freezer-safe bag, press out excess air, and freeze for up to two months. Thaw overnight in the refrigerator before using.

Fresh homemade sauce outshines canned varieties. Adding raspberries gives the sauce extra sweetness and a layered fruit flavor, while apple juice (or water) lets the fruit flavors shine. It’s versatile—delicious on turkey, toast, or even pancakes and waffles.

This raspberry cranberry sauce also pairs well with baked goods and sandwiches. Make it for the holidays or any time you want a bright, fruity condiment that’s easy to prepare and sure to please.

4.60 from 27 ratings

Raspberry Cranberry Sauce

Prep: 2 mins

Cook: 13 mins

Total: 15 mins

This simple raspberry cranberry sauce is sweet, tangy, and ready in about 15 minutes. It uses fresh or frozen fruit and is easy to make ahead for holiday meals.

Yields: 12 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 1/2 cups)

Instructions

1. In a large saucepan, combine the apple juice (or water), sugar, and cranberries. Bring to a simmer and cook, stirring occasionally, for about 10 minutes, until most cranberries have burst and the sauce begins to thicken.
2. Add the raspberries and simmer another 3–5 minutes, stirring frequently. Remove from heat. Cool to room temperature, then refrigerate until ready to serve.

Notes

To freeze: place the cooled sauce in an airtight container or freezer bag with as little air as possible. Freeze up to two months. Thaw overnight in the refrigerator before using.

Disclaimer: Nutritional values are estimates only.

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