Combine fresh or frozen berries and pure maple syrup to make this incredibly delicious Cranberry Raspberry Sauce. It's the perfect mix of tart and sweet. Easy to make in 20 minutes and refined sugar-free.
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Cranberries are a must on my holiday table. Whether they're raw in cranberry apple relish or dried in broccoli grape salad, it simply wouldn't be Thanksgiving without them.
If you're looking for an alternative to the recipe on the back of a bag of cranberries, you'll love this simple Cranberry Raspberry Sauce. It's just as quick and easy to prepare.
And using maple syrup in place of granulated sugar plus the addition of raspberries gives it a sweet and balanced flavor without overpowering the natural sourness of the cranberries.
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Why you'll love this recipe
- It's loaded with sweet-tart flavor yet only requires 3 ingredients, plus water.
- You can use frozen fruit instead of fresh.
- You can make it in 20 minutes, and it stores well refrigerated or frozen.
Ingredients
Amy's tip
Save time and money by buying frozen cranberries and raspberries for this recipe instead of fresh. There's no need to thaw them first. Simply cook them from frozen. You don't even need to rinse them.
Variations
Want to change things up? Start with this basic recipe and add in your favorite ingredients to suit your taste.
- Use orange juice, apple juice, or cranberry juice in place of the water.
- Stir in some orange zest or lemon zest.
- Add a pinch of cinnamon, nutmeg, or ginger.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Add the cranberries, maple syrup, and water to a small saucepan.
- Bring to a low boil, stirring occasionally, and cook for 10 minutes.
- Stir in the raspberries.
- Simmer for 5 more minutes until the sauce has thickened.
Serving suggestions
No Thanksgiving table is complete without homemade cranberry sauce. It pair well with vegan holiday entrees like tofu meatballs, lentil meatloaf muffins, and Mediterranean stuffed acorn squash.
You can also enjoy it as a crostini topping with vegan cheese for a festive appetizer. Or add a dollop to vanilla ice cream or chocolate cake for dessert.
And don't forget about breakfast. Use some of your leftover sauce on vegan pancakes and overnight oats.
Storing and freezing
Store cranberry raspberry sauce in an airtight container in the refrigerator for 10 to 14 days. Or freeze for 2 months (for best flavor) or up to 1 year. Thaw frozen sauce in the refrigerator overnight.
Recipe FAQs
While it can be enjoyed warm or cold, most people serve cranberry sauce chilled or at room temperature. This makes it perfect for preparing in advance and refrigerating for later.
The sauce will be thick like jam when it's done. And it will thicken a little more as it cools.
Cranberry sauce should be a balance of sweet and sour. Cranberries are naturally very sour. Adding a sweetener like pure maple syrup and another fruit like raspberries, apples, or oranges tames the sourness without adding too much excess sweetness.
More vegan holiday recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Cranberry Raspberry Sauce
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Ingredients
- 12 ounces fresh or frozen* cranberries
- ½ cup pure maple syrup
- ½ cup water
- 6 ounces fresh or frozen* raspberries
Instructions
- In a small saucepan over medium heat, bring the cranberries, maple syrup, and water to a low boil. Cook, stirring occasionally, for 10 minutes or until the sauce has thickened. You may hear the cranberries pop as they cook.
- Stir in the raspberries and simmer for 5 minutes, stirring occasionally. Serve warm or cold.
Notes
Nutrition
Nutritional information is an estimation only.
Kerry says
This was a hit at Thanksgiving and so quick to make. Enjoyed a healthy option for cranberry sauce.
Amy Katz says
I'm so glad, Kerry!
Chenee M says
Hello Amy! This cranberry sauce is delicious and the best I have tasted. My daughter hates cranberry sauce and when she ate this one she loved it, says she can eat the sauce by itself. Thanks for the great recipe.
Amy Katz says
I'm so happy you both loved it, Chenee!