This wonderful 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!
Need another bright & flavorful side? Try this Modern Carrot Salad too!
Why You’ll Love This Recipe
There are plenty of reasons to make homemade Blackberry 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 or as your official Thanksgiving cranberry sauce on the holiday table
- This is a great recipe spin on traditional cranberry sauce, the flavors are just a little unique, but not enough to upset any family members 🙂
- 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!
- Leftover sauce – if there is any – is absolutely delicious on yogurt (or you might also like this Roasted Grape Hazelnut Breakfast Bowl, a reader favorite)
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 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!
Expert Tips & Substitutions
- I’ve made this recipe many times with fresh raspberries instead of blackberries and it’s just as delicious.
- If you can’t locate fresh blackberries, frozen works well too, just defrost and 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 in this recipe
- Be sure to let the cranberries cool before serving for maximum favor
- Store fresh cranberries in the freezer and use them year-round, with this Turkey Burger with Pepperjack and Cranberry, for example.
- You’ll find this cranberry-blackberry sauce is delightful on your morning oatmeal
- It’s also amazing on top of plain Greek yogurt with a sprinkle of 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
Frequently Asked Questions
Yes! Try fresh blueberries or raspberries instead! Both are wonderful.
Use plain rice vinegar instead. The bright acidity of fresh orange juice or zest would be delicious too.
Just use regular brown sugar instead!
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.
If you’ve made Blackberry Cranberry Sauce, or any other recipe on Studio Delicious, please rate the recipe 5 stars tell me about it in the comments below!
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Blackberry Cranberry Sauce
- 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
- 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.
- 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
- 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.