Combine fresh or frozen berries with pure maple syrup to make this incredibly delicious cranberry raspberry sauce. It's the perfect balance of tart and sweet, easy to make in 20 minutes, and naturally free from refined sugar.
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, but with a twist. Maple syrup replaces granulated sugar, and the addition of raspberries gives it a sweet, balanced flavor that complements, rather than overpowers, the natural sourness of the cranberries.
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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.
- Chenee M.
Ingredients
For convenience, I like to buy frozen berries ahead of the holiday rush, but fresh works just as well.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make cran raspberry sauce
- 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, then remove from the heat. It will continue to thicken as it cools.
Serving suggestions
No Thanksgiving table is complete without homemade cranberry sauce, whether it's with the main course, appetizers, or even dessert:
- Pair it with vegan holiday entrees like tofu meatballs, lentil meatloaf muffins, or Mediterranean stuffed acorn squash
- Use it as a crostini topping with vegan cheese for a festive appetizer
- Add a dollop to vanilla ice cream or chocolate cake
And don't forget about breakfast. The leftover sauce is incredible on vegan pancakes or overnight oats.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Maple-Sweetened Cranberry Raspberry Sauce
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.12 ounces fresh or frozen* cranberries, ½ cup pure maple syrup, ½ cup water
- Stir in the raspberries and simmer for 5 minutes, stirring occasionally. Serve warm or cold.6 ounces fresh or frozen* raspberries
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Notes
Nutrition
Nutritional information is an estimation.
Rene says
I love this! I used sugar-free maple syrup, and found that the quantity was not enough to cut the tartness of the cranberries for our tastes. I mashed the cranberries somewhat after they were cooked to avoid a big jolt of tart at the end of the bite, and added a little extra syrup. Next time, I will try adding a couple tablespoons of granulated monkfruit/allulose blend while cooking to try and sweeten it a touch more. I still immensely enjoyed it on top of the rosemary tofu; the flavors tasted incredible together. Thank you for the great recipe. I've added strawberries to my cranberry sauce before, but had never tried raspberries.
Amy Katz says
Glad you enjoyed it! It's become my favorite cranberry sauce recipe. The raspberries pair perfectly with the cranberries.
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!