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My Favorite Cranberry Sauce

Cranberry Sauce with Fresh Blackberries
Author: Studio Delicious


  • 2 cups fresh organic cranberries
  • 1/2 cup water
  • 1/2 cup dark brown sugar
  • 1/3 cup fresh blackberries or raspberries
  • 1 tsp. vanilla extract
  • 2 tbsp. raspberry vinegar


  • Place cranberries in a medium saucepan with the water and sugar on medium heat. Stir to help dissolve the sugar. Bring to a boil until the cranberries pop and sizzle, about 5 minutes. Add the blackberries and raspberry vinegar and continue boiling on a medium heat, with occasional gentle stirring for about 5-8 more minutes, until the liquid is syrupy. Remove from heat and stir in the vanilla.
  • Cool and serve. Store in the refrigerator in a sealed container ( I use a Weck glass container) for up to 5 days.