This recipe for My Favorite Cranberry Sauce is super versatile year-round. Don’t shy away from using blackberries! The flavors are deep and complex and it tastes amazing as a fresh cranberry side dish with roasted meats.
There are plenty of reasons to make My Favorite Cranberry Sauce, and here are three:
- It’s a side dish that everyone loves, and tastes just as good on a turkey burger as it does with roasted chicken on Sunday
- Adding fresh blackberries and pure vanilla extract may change how you think about and use cranberry sauce. Really!
- It’s tart, fresh-tasting and SO GOOD on plain Greek yogurt for breakfast, or on a charcuterie board with assorted cheeses, breads and thin-sliced meats.
Ingredients You’ll Need For My Favorite Cranberry Sauce
Fresh Cranberries: I stockpile them and freeze them for use throughout the year
Fresh Blackberries: If you can’t find blackberries, use frozen. Or use fresh raspberries.
Vinegar: We’ll need a little acidity to balance the flavors
Brown Sugar: So unexpected, so deeply delicious
Vanilla: Only pure vanilla extract will do here, and this single ingredient makes all the difference in this cranberry sauce
How 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!
- You’ll find this cranberry-blackerry 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:
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
- 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