Cranberry Berry Sauce (Printable)

Tangy, sweet cranberry and mixed berry blend perfect for festive condiments and versatile culinary uses.

# What You Need:

→ Berries

01 - 1 cup fresh or frozen cranberries
02 - 1 cup mixed berries (blueberries, raspberries, blackberries; fresh or frozen)

→ Sweetener

03 - 3/4 cup granulated sugar, adjust to taste

→ Liquids and Flavorings

04 - 1/2 cup freshly squeezed orange juice
05 - 1/4 cup water
06 - 1/2 teaspoon orange zest
07 - 1/2 teaspoon pure vanilla extract (optional)
08 - Pinch of salt

# How to Make It:

01 - In a medium saucepan, mix cranberries, mixed berries, sugar, orange juice, water, orange zest, and salt.
02 - Heat over medium-high, stirring occasionally until the mixture reaches a boil.
03 - Reduce heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally until cranberries burst and sauce thickens.
04 - Mash berries with a spoon or potato masher for a smooth sauce, or leave as is for a chunkier consistency.
05 - Remove saucepan from heat and stir in vanilla extract if using.
06 - Allow sauce to cool to room temperature; it will thicken further as it cools.
07 - Serve chilled or at room temperature alongside meats, pancakes, or desserts.

# Expert Suggestions:

01 -
  • It comes together in just 20 minutes, so you're not stuck in the kitchen when you could be with your guests
  • The bright, tangy-sweet flavor complements everything from roasted turkey to vanilla cheesecake, making it secretly the most versatile condiment you'll own
  • It actually tastes better when made ahead, so you can feel impossibly organized for once
  • Everyone assumes you spent hours on it, but your secret is safe with me
02 -
  • The sauce thickens as it cools, sometimes more than you expect. Don't panic if it seems too thin on the stove; it will set up beautifully as it rests
  • Taste it before serving. Sugar amounts vary by berry sweetness and personal preference; a touch more sugar, a squeeze of lemon, or even a pinch of cinnamon can shift everything
  • Fresh orange juice truly does make a difference—bottled juice works, but fresh juice gives the sauce a brightness that feels alive
03 -
  • Zest your orange before juicing it—the zest is harder to get once the orange is cut and drying out
  • Don't overcomplicate the cooling process. Room temperature is perfect; you don't need to chill it unless you prefer it cold

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