Blackberry Cranberry Sauce

Jun 26, 2025

Why You'll Love This Recipe

There are plenty of reasons to make fresh cranberry sauce, here's a few of them:

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. (Thank you Emeril Lagasse for this valuable tip!)
Leftover sauce is absolutely delicious on your morning oatmeal, plain yogurt with granola, oatmeal or on buttered and toasted bread.

Ingredients You’ll Need:

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.

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, it 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.

FAQ’s

Can I use other berries besides blackberries?

Yes! Use raspberries or blueberries instead, either will be delicious.

What If I can't find raspberry vinegar?

Use plain rice vinegar or fresh orange juice with a bit of orange zest instead.

What if I don't have dark brown sugar?

Regular brown sugar is a fine substitute.

Can I use regular sugar instead of brown sugar in the recipe?

Yes. Using brown sugar makes this sauce really, extra delicious, but I've made it many times with white sugar and it's very good too.

Blackberry Cranberry Sauce is an amazingly delicious riff on the traditional. So good!

Course: Side Dish

Total Time: 25 minutes

Servings: 6

Place the cranberries in a medium saucepan with the water, salt and the two sugars on medium high heat. Stir to dissolve the sugar.
Bring the mixture to a boil until the cranberries pop and sizzle, about 4-5 minutes.
Add the berries and the vinegar, lower the heat to medium, and let the mixture gently simmer, stirring occasionally for 6-8 more minutes, until the liquid is syrupy and almost evaporated. If the mixture is very thick, add up to a quarter cup more water and continue to cook until the sauce is syrupy and chunky.
Remove from heat and stir in the vanilla.
Cool and serve. Store in a sealed container in the refrigerator for up to 3 days.

If needed, add up to another quarter cup of water if the mixture seems overly stiff. It will firm up with cooling.
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.