blackberrycranberrysauce

Blackberry Cranberry Sauce is an amazingly delicious riff on the traditional..so good!

Blackberry Cranberry Sauce

Cranberries, fresh, rinsed (A 12-ounce bag)

Water (see note)

salt

Sugar, granulated

Dark Brown Sugar

Blackberries, fresh (see note)

Raspberry or Rice Vinegar

Pure Vanilla Extract

Place the cranberries in a medium saucepan with the water, salt and the two sugars on medium high heat. Stir to dissolve the sugar. Bring the mixture to a boil until the cranberries pop and sizzle, about 4-5 minutes. Add the berries and the vinegar, lower the heat to medium, and let the mixture gently simmer, stirring occasionally for 6-8 more minutes, until the liquid is syrupy and almost evaporated.  If the mixture is very thick, add up to a quarter cup more water and continue to cook until the sauce is syrupy and chunky. Remove from heat and stir in the vanilla.Cool and serve.  Store in a sealed container in the refrigerator for up to 3 days.

Absolutely delicious and easy to make.  Substitution suggestions are helpful.  Great change from canned cranberries and there were no leftovers. Will definitely make this again.

Hi Paige! So delish, just made for Thanksgiving and it’s wonderful! Thanks for all the great recipes 💕

This cranberry sauce was delicious! I used rice vinegar since I didn't have any raspberry vinegar. I think I might try balsamic next time and see how that is too since I really like it with berry flavors!

I wasn't sure about the blackberries, but this was great. They added a nice depth of flavor.

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Blackberry Cranberry Sauce

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