Give cranberry sauce an update with our Fresh Cranberry-Raspberry Sauce—bright, tangy, and bursting with flavor! Raspberries add a deeper color and flavor that will delight everyone at the table. Ready in minutes, this cranberry-raspberry sauce tastes so much better than anything from a can. 

What can Fresh Cranberry-Raspberry Sauce be used for?

Cranberry sauce is delicious alongside turkey and potatoes but can be used in many more ways all year long. Try some of these ideas:

10 ways to use Fresh Cranberry-Raspberry Sauce

  1. Blend cranberry-raspberry sauce and add to club soda for a refreshing holiday drink
  2. Combine with your favorite BBQ sauce for a meatball glaze or marinade
  3. Swirl into muffin batter for beautiful, flavorful muffins
  4. Spread on crackers with your favorite meats and cheeses
  5. Use with whipped cream as a topping for pancakes or waffles
  6. Spread on sourdough bread with cheese and meat for a delicious panini
  7. Dollop on steel-cut oats or yogurt
  8. Swirl into cheesecake or use as a topping
  9. Mix into softened cream cheese for a bagel spread
  10. Add to your favorite smoothie

Remember to stock up on cranberries as they are usually found in stores only from October through December. 

How long do cranberries last?

Refrigerator: A bag of cranberries can last up to two months. Store in the original bag or in an airtight container. 

Freezer: Cranberries can be stored in the original bag for up to one year.

In most recipes, cranberries can be used directly from the freezer without thawing. 

Try using Fresh Cranberry-Raspberry Sauce with these ABK favorites: Instant Pot Steel Cut Oats, How to Build a Charcuterie Board, and Southern Buttermilk Pancakes.

Posted November 2013 and now updated with fresh photos and content.

Fresh Cranberry-Raspberry Sauce

Print Pin
Author: Si Foster
Course: condiment
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Ingredients 

  • 2 cups fresh or frozen cranberries
  • 1 cup fresh or frozen raspberries, whole, without syrup
  • 1 cup water
  • 1 cup sugar

Instructions

  • Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally, and continue to boil for about 5 minutes or until most of the cranberries have burst and the mixture thickens a bit.
  • Remove from heat and scrape into a heatproof bowl. Let cool.
  • Serve immediately or store in fridge for up to one month.

Notes

This recipe is easily doubled.
Cranberry sauce can be frozen for up to three months. 

Did you make this recipe?

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