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cranberry sauce in a white saucepan with a wodden spoon coming out the top side.
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5 from 3 votes

Blackberry Cranberry Sauce

Blackberry Cranberry Sauce is an amazingly delicious riff on the traditional..so good!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 127kcal
Author: Paige


  • 2 cups Cranberries, fresh, rinsed
  • 1/2 cup Water
  • 1/4 teaspoon salt
  • 3/4 cup Dark Brown Sugar
  • 1/3 cup Blackberries, fresh
  • 2 teaspoon Pure Vanilla Extract
  • 1 tablespoon Raspberry or Mild Rice 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.


  • 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
  • Spoon on top of hot cereal for a delicious breakfast
  • This is a great year-round side dish for roasted meats, freeze some cranberries for later!


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