This recipe for my Favorite Cranberry Sauce is super versatile and I use it year-round. Don’t shy away from using blackberries…the flavors are deep, familiar and satisfying. This side dish tastes amazing with roasted meats and on
There are plenty of reasons to make homemade cranberry sauce, and here are three:
- It’s a nostalgic side dish that everyone loves, and tastes just as good on a turkey burger with pepperjack cheese as it does with roasted chicken on Sunday
- Fresh blackberries and pure vanilla extract are game-changers in this recipe, and may change how you think about and use cranberry sauce forever and ever. Really!
- For breakfast, try a big spoonful of this cranberry sauce tart on plain Greek yogurt with a little granola maybe? (You might also like a Roasted Grape Hazelnut Breakfast Bowl, a reader favorite) Or how about a bowl in the middle of a charcuterie board with assorted cheeses, breads and thin-sliced meats?
Ingredients For This Recipe
- Fresh Cranberries: I stockpile bags of these and freeze them for use throughout the year
- Fresh Blackberries: If you can’t find blackberries, use frozen. You can also use raspberries or blueberries instead.
- Vinegar: Just a little acidity to balance the flavors
- 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
Steps to Make this Recipe
- Place the fresh cranberries in a medium-sized saucepan with the water, salt and sugar
- Bring to a boil until you hear some of popping and sizzling, this is a good thing
- Add the blackberries and vinegar
- Simmer, simmer, simmer
- Remove from heat, stir in vanilla
- Chill and serve!
Tips for Success
- I’ve made this recipe many times with fresh raspberries instead of blackberries and it’s just as delicious.
- But give the blackberries a try! If you can’t locate them fresh, frozen works too, just drain off any excess liquid first.
- Don’t skip the vanilla extract! It adds a little sweetness and depth of flavor that makes all the difference.
- Be sure to let the cranberries cool before serving for maximum favor.
- Store fresh cranberries in the freezer and use them year-round!
Serving Ideas
- You’ll find this cranberry-blackberry sauce is delightful on your morning oatmeal
- It’s also amazing on top of plain greek yogurt with some granola
- Homemade cranberries are a welcome side dish to almost any Sunday supper
- It’s also a wonderful addition to your turkey or veggie burger (see recipe below)
- Spoon some on a cracker with cream or cheddar cheese for a little snack
More Recipes to Try:
Turkey Burger with Pepperjack and Cranberry
Maple Roasted Squash with Goat Cheese
If you’ve made My Favorite Cranberry Sauce, or any other recipe on Studio Delicious, please tell me about it in the comments below!
My Favorite Cranberry Sauce
My Favorite Cranberry Sauce is super versatile as a fresh cranberry relish side dish with roasted meats or by itself.
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Servings: 6
Calories: 127kcal
Ingredients
- 2 cups Cranberries, fresh, rinsed
- 1/2 cup Water
- 1/4 tsp salt
- 3/4 cup Dark Brown Sugar
- 1/3 cup Blackberries, fresh
- 2 tsp. Pure Vanilla Extract
- 1 tbsp. Raspberry Vinegar
Instructions
- 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.
Notes
- Use rice vinegar instead of raspberry vinegar if needed
- Use fresh raspberries instead of fresh blackberries too
- Don't over-stir the mixture when cooking, you want it chunky
- Use in your hot cereal for a delicious breakfast
- This is a wonderful side dish for chicken any time of year
Nutrition
Calories: 127kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 78mg | Fiber: 2g | Sugar: 29g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
Tips for Success with Every Recipe
- 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
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
This post was updated with new tips in November 2020.
I wasn’t sure about the blackberries, but this was great. They added a nice depth of flavor.
They really do! Thanks for sharing 🙂
This cranberry sauce was delicious! I used rice vinegar since I didn’t have any raspberry vinegar. I think I might try balsamic next time and see how that is too since I really like it with berry flavors!