I love making homemade sauces, especially when they’re packed with fresh fruit. Today, I’m sharing two easy cranberry sauce recipes that are perfect for any occasion, from holiday meals to simple weeknight dinners. You’ll find a classic Cranberry Apple Sauce and a bright Cranberry Raspberry Sauce.
These recipes are simple to follow and use common ingredients. You can make them ahead of time, and they’ll bring a lovely fresh taste to your table. Let’s get cooking!
Jump to Recipe:
Homemade Cranberry Apple Sauce Recipe
This Cranberry Apple Sauce is a wonderful mix of tart cranberries and sweet apples. It’s easy to make and tastes much better than anything from a can.
Key Ingredients & Quick Tips for Cranberry Apple Sauce
- Fresh Cranberries: Always pick cranberries that are firm and plump. They should feel heavy for their size.
- Sweet Apples: I like using apples like Gala, Fuji, or Honeycrisp for this sauce. They add natural sweetness and a nice texture.
- Orange Zest: A little orange zest can make the flavors brighter. Just be careful not to grate the white part of the orange peel, as it can be bitter.
What You Need for Cranberry Apple Sauce
- 12 oz fresh cranberries, rinsed
- 2 medium apples, peeled, cored, and chopped
- 1/2 cup granulated sugar (adjust to your taste)
- 1/2 cup water or orange juice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: 4-6 servings
How to Make Cranberry Apple Sauce
Step 1: Combine and Cook Ingredients
Get a medium-sized pot and put in your rinsed cranberries, chopped apples, sugar, water (or orange juice), cinnamon, and salt. Give it a gentle stir to mix everything together.
Step 2: Simmer Until Soft
Bring the mixture to a boil over medium heat. Once it starts boiling, turn the heat down to low. Let it simmer gently for 15-20 minutes, stirring often. You’ll know it’s ready when the cranberries burst open and the apple pieces are nice and soft.
Step 3: Mash and Cool Down
If you like a chunkier sauce, use a spoon or a potato masher to gently mash some of the sauce. If you prefer it smoother, you can blend it later. Take the pot off the heat and let the sauce cool completely before you serve it.
📝 Final Note on Cranberry Apple Sauce
This cranberry apple sauce can be kept in an airtight container in the refrigerator for up to one week. It’s often tastier the day after it’s made!
Fresh Cranberry Raspberry Sauce Recipe
If you’re looking for a sauce with a bright and tangy kick, this Cranberry Raspberry Sauce is for you. It’s quick to make and has a lovely vibrant color and flavor.
Key Ingredients & Quick Tips for Cranberry Raspberry Sauce
- Raspberries: You can use either fresh or frozen raspberries for this recipe. If using frozen, there’s no need to thaw them first.
- Lemon Juice: A squeeze of fresh lemon juice really helps to make the fruit flavors pop and balances the sweetness nicely.
- Sweetener Options: I sometimes use maple syrup instead of granulated sugar for a different kind of sweetness. You can adjust the amount to your preference.
What You Need for Cranberry Raspberry Sauce
- 12 oz fresh cranberries, rinsed
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar or maple syrup (adjust to your taste)
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- Pinch of salt
⏱️ Time: 20 minutes🍽️ Yields: 3-5 servings
How to Make Cranberry Raspberry Sauce
Step 1: Start Cooking the Berries
Grab a medium pot and add your rinsed cranberries, raspberries, sugar (or maple syrup), and water. Place the pot on the stove over medium heat.
Step 2: Simmer and Stir to Thicken
Bring the berry mixture to a gentle boil, then lower the heat to a simmer. Let it cook for about 10-15 minutes, stirring sometimes. The berries will break down and the sauce will start to get a bit thicker.
Step 3: Add Lemon and Cool
Once the sauce has reached your desired thickness, stir in the fresh lemon juice and a pinch of salt. Take the pot off the heat and let the sauce cool down completely. It will thicken more as it cools.
📝 Final Note on Cranberry Raspberry Sauce
If you want a very smooth sauce, you can carefully push it through a fine-mesh sieve after it has cooled. This removes any seeds from the raspberries.
