Homemade Cranberry Raspberry Sauce
This homemade cranberry raspberry sauce is tart and sweet and subtly spiced. The perfect Thanksgiving side dish!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 12 oz fresh or frozen cranberries
- ⅔ cup seedless raspberry jam (see note)
- ½ cup cranberry juice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ - ½ cup granulated sugar (sweeten to taste)
Instructions
- In a saucepan, combine the cranberries, raspberry jam, cranberry juice and spices.
- Over medium heat, bring to a simmer; reduce to medium low and simmer for about 20 minutes. As the cranberry sauce cooks, the berries will burst and the sauce will thicken. There's no need to mash the berries, and the sauce looks prettiest if you stop cooking it while there are still some whole berries.
- Taste the sauce; if it's too tart, add 1/4 - 1/2 cup granulated sugar, stirring until dissolved. If you used unsweetened cranberry juice, then you will likely need to add sugar, but if you used a sweetened cranberry juice cocktail, then you can add less sugar.
- Remove from the heat, and let cool slightly. Serve warm, or at room temperature.
Notes
- Refrigerate leftover cranberry sauce in an airtight container for up to 1-2 weeks, or freeze the sauce for up to 3-6 months.
- If you can't find seedless raspberry jam, simply press the jam with seeds through a mesh strainer to get all the jam through, then discard the seeds left behind in the strainer.
- For a Cranberry Orange Sauce, substitute sweet orange marmalade for the raspberry jam, and orange juice for the cranberry juice. It's a delicious alternative to the raspberry.
- Make a double batch if this sauce if you want leftovers after Thanksgiving to use for these Cranberry Almond Shortbread Bars.
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