This wonderful homemade cranberry sauce is good on so many things, it’s hard to limit it just to the holidays. Blackberry Cranberry Sauce is a satisfying side-dish that tastes amazing with roasted meats!
Why You’ll Love This Recipe
There are plenty of reasons to make fresh cranberry sauce!
- Homemade sauces with tart cranberries alongside a turkey dinner are nostalgic. This version uses fresh berries for a flavor boost and modern riff on a traditional cranberry sauce recipe.
- Pure vanilla extract is a game-changer in this recipe, and you’ll want to put it in cranberry sauce forever.
- Leftover sauce is absolutely delicious on your morning oatmeal, plain yogurt with granola, or on buttered and toasted bread.
- This is one of those great recipes that’s also perfect on top of a turkey burger with pepperjack cheese, and it’s wonderful with plain roasted chicken, too.
Ingredients You’ll Need
For the full recipe, please scroll to the recipe card below
- Fresh Cranberries: A one pound bag will do the trick. I stockpile bags and freeze them for use throughout the year
- Fresh Blackberries: If you can’t find blackberries, just use frozen. You can also substitute use fresh raspberries or blueberries instead
- Vinegar: Just a little acidity to balance the flavors
- Dark Brown Sugar: So unexpected, so deeply delicious
- Vanilla: Only pure vanilla extract will do here, and this magical ingredient makes all the difference in this cranberry sauce
For the full set of ingredients and instructions, please scroll to the recipe card below.
- Place the fresh cranberries in a medium saucepan over medium-high heat with a half cup of water, salt and sugar
- Bring to a boil until you hear the berries pop and sizzle
- Add the blackberries and vinegar
- Low Simmer until the water evaporates
- Remove from heat, stir in vanilla
- Chill and serve
Expert Tips & Substitutions
- This is recipe can be made with fresh raspberries instead of blackberries and it’s just as delicious.
- Use frozen blackberries if you can’t find fresh. Defrost and drain off any excess liquid first.
- Use a rubber spatula to gently stir the berries over medium heat when cooking, you want a chunkier texture for this sauce.
- Don’t skip the vanilla extract….tit adds a sweetness and depth of flavor that makes all the difference in this recipe
- Let the cranberries chill before serving for best favor, but they can be served at room temperature.
- Mild rice vinegar can be substituted for the raspberry vinegar if needed
- Store leftover sauce in mason jars or an airtight container
- Keep some fresh cranberries in the freezer, this sauce is great to make long after the holiday season!
- This blackberry cranberry sauce isn’t just for holiday meals, it’s absolutely delightful on your morning oatmeal too.
- It’s also very good on top of plain Greek yogurt with a sprinkle of granola
- Cranberry sauce is wonderful with any type of roasted meat or vegetable, like next to Roasted Cauliflower with Yogurt Sauce, roasted Carrots with Almonds, Roasted Vegetables with Vinaigrette, and Parmesan Roasted Potatoes too.
- Spoon some on a cracker with cream or cheddar cheese for a snack
- Use a delicious sauce for vanilla ice cream.
- This is a tasty year-round side dish for roasted meats, so keep some cranberries in the freezer for later!
Frequently Asked Questions
Yes! Think raspberry cranberry sauce or cranberry blueberry sauce, either will be delicious on your holiday table.
Use plain rice vinegar or fresh orange juice with a bit of orange zest instead.
Regular brown sugar is a fine substitute.
More Recipes to Try:
Blackberry Goat Cheese Salad: Such a delicious flavor combination!
Goat Cheese Toasts with Cranberry Compote: Warning, you can’t eat just one!
Maple Roasted Squash with Goat Cheese : A really delicious side dish..
My Favorite Hot Chocolate: Creamy, dreamy and dairy free!
Fresh Blackberry Galette: Jammy and delish with a cup of tea or coffee.
Raspberry Rhubarb Crisp: Homey, warm and so, so good.
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Blackberry Cranberry Sauce
- 2 cups Cranberries, fresh, rinsed
- 1/2 cup Water
- 1/4 teaspoon salt
- 3/4 cup Dark Brown Sugar
- 1/3 cup Blackberries, fresh
- 2 teaspoon Pure Vanilla Extract
- 1 tablespoon Raspberry or Mild Rice Vinegar
- Put the cranberries in a medium saucepan with the water, salt and sugar on medium high heat. Stir to help dissolve the sugar. Bring the mixture to a boil until the cranberries pop and sizzle, about 7 minutes. Add the blackberries and raspberry vinegar, lower the heat to medium, and let the mixture gently simmer, with occasional gentle stirring for 6-8 more minutes, until the liquid is syrupy and almost evaporated. Don't overstir the mixture, you want it chunky! Remove from heat and stir in the vanilla.
- Cool and serve. Store in the refrigerator in a sealed container for several days.
- Substitute rice vinegar for the raspberry vinegar if needed
- Substitute fresh raspberries for the fresh blackberries if you’d like
- Don’t over-stir the mixture when cooking, you want it chunky
- Spoon on top of hot cereal for a delicious breakfast
- This is a great year-round side dish for roasted meats, freeze some cranberries for later!
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new instructions and photos October, 2021.