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How To Make Cranberry Sauce | Cran-Raspberry Sauce

Ever wondered how to make cranberry sauce? I’ll show you it’s easier than you think. Truly!

How to Make Cranberry Sauce

It’s November, or as I like to call it, The Month of Thanksgiving. Thanksgiving is my FAVORITE holiday. It’s a whole day to stop, give thanks, and EAT. Could there BE a better day? Last year I put up a classic cranberry sauce recipe. This year, I’m mixing it up a bit.

This recipe’s inspiration came from a jam a friend and I used to make together, Blushing Peach Jam. It had peaches, raspberries, and almond extract in it. I wondered if this would work (sans peaches) in a cranberry sauce. Oh MY did it. This might become our new yearly cranberry sauce. Ever had one of those “Oh man, I NAILED this” moments? Yeah, this was one of those.

Give this a try, and see what you think. It’s super simple to make, and super delicious! THIS is how to make cranberry sauce. ūüėČ

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(Recipe is below the video.)

How To Make Cranberry Sauce

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How To Make Cranberry Sauce - Cran-Raspberry Sauce
Prep time
Cook time
Total time
Serves: 8-10
  • 12 oz. whole fresh cranberries
  • Generous ½ cup fresh or frozen cranberries
  • 1 cup maple syrup (no fake stuff!)
  • ½ cup apple cider
  • 1 teaspoon lemon zest
  • 1 teaspoon almond extract
  1. Put everything, except almond extract, in a medium sauce pan. Stir to mix.
  2. Bring it to a boil, reduce heat, and simmer for 10-15 minutes, until thickened, stirring occasionally.
  3. Once thickened, remove from heat, let cool, pour into food storage containter, and store in refrigerator until ready to use.
  4. Use within 7 days, or freeze for later use.



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