Go Back
- 12 ounces fresh cranberries - 1 cup dried cherries, chopped - 1 cup sugar - 1 cup water - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - Zest of 1 orange - Pinch of salt You can add some fun flavors to your sauce. Here are some ideas: - A splash of orange juice for extra zest - A few tablespoons of chopped nuts for crunch - A dash of nutmeg for warmth You can swap some ingredients if needed: - Use honey or maple syrup instead of sugar for a healthier option. - If you don’t have dried cherries, raisins or dried cranberries work well too. - For a gluten-free option, check that the sugar is pure and safe. {{ingredient_image_1}} Start by rinsing the fresh cranberries under cold water. Remove any stems or bad berries. This step ensures you get the best-sourced ingredients. Next, chop one cup of dried cherries into small pieces. This will add a sweet depth to the sauce. Gather the rest of your ingredients: sugar, water, vanilla extract, cinnamon, orange zest, and salt. Have everything ready before you start cooking. In a medium saucepan, mix one cup of water and one cup of sugar. Stir it over medium heat until the sugar dissolves. Then, add the rinsed cranberries and chopped cherries to the pot. Bring this mixture to a simmer. Once it simmers, stir in one teaspoon of vanilla extract, half a teaspoon of cinnamon, the zest from one orange, and a pinch of salt. Let it simmer for about 10 to 15 minutes. Stir occasionally. You will see the cranberries burst, and the sauce will thicken. Once the sauce reaches the right thickness, remove it from heat. Allow it to cool to room temperature. It will thicken more as it cools. Transfer the sauce to a beautiful serving bowl. I love to garnish it with fresh orange zest or whole dried cherries for a special touch. Place it in the fridge until you are ready to serve. Enjoy this delightful blend of flavors! To get the right thickness, watch the cooking time. Simmer the sauce for 10 to 15 minutes. Stir often as the cranberries burst. If it seems too thin, cook it a bit longer. This lets the sauce reduce and thicken. Remember, it will thicken more as it cools. So, don't worry if it looks a bit runny at first. Adding the right flavors makes this sauce special. The orange zest gives it a bright touch. The vanilla extract adds warmth and depth. Don't skip the pinch of salt; it balances the sweetness. For a little kick, try adding a dash of nutmeg. Mix in some fresh herbs like rosemary for a surprising twist. Taste the sauce as you go. Adjust the sweetness by adding more sugar if needed. One common mistake is not rinsing the cranberries well. This can leave dirt or stems in your sauce. Another mistake is cooking at too high a heat. It can cause the sauce to burn. Stirring too little can also lead to uneven cooking. Make sure to keep an eye on it. Finally, don’t skip cooling the sauce before serving. It helps with the texture and flavor development. Pro Tips Freshness Matters: Always use fresh cranberries for the best flavor and texture. Frozen cranberries can work in a pinch, but fresh will give you that bright, zesty taste. Sweetness Balance: Adjust the sugar based on your taste preference. If you like a tangier sauce, consider reducing the sugar slightly. Flavor Infusion: Let the sauce sit for a few hours or overnight in the refrigerator to allow the flavors to meld together for a more robust taste. Serving Suggestion: This sauce pairs wonderfully with roasted meats, cheese platters, or even as a topping for desserts like cheesecake or ice cream. {{image_2}} You can swap dried cherries for other fruits. Dried apricots add a sweet, tangy taste. Raisins bring a chewy texture and sweetness. Dried figs offer a unique flavor that pairs well. Each fruit changes the sauce’s character, so feel free to experiment. If you want a healthier sauce, consider using honey or maple syrup. These natural sweeteners add depth without refined sugar. Start with less, as they are sweeter than sugar. You can also try coconut sugar, which has a lower glycemic index. Adding spices can enhance your sauce. Try ginger for warmth or nutmeg for a cozy touch. A splash of balsamic vinegar adds complexity and tang. You can also add a little chili powder for a spicy kick. Each spice brings a new twist to your sauce. After you make the cranberry sauce, let it cool. Once cool, place it in a clean jar or airtight container. This keeps the sauce fresh and tasty. Always store it in the fridge if you plan to eat it soon. If you want to keep it longer, freezing is a great option. Homemade cranberry sauce lasts about one week in the fridge. Check for any signs of spoilage before using it. If it looks or smells off, it's best to throw it away. When stored properly, the sauce stays fresh and flavorful for up to a week. To freeze your cranberry sauce, first, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top, as the sauce will expand when frozen. You can freeze it for up to six months. When you're ready to use it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave for the best flavor. Yes, you can use frozen cranberries instead of fresh ones. Frozen cranberries work well in this sauce. They may take a bit longer to cook, so adjust your simmer time. Just ensure you rinse them and remove any stems before adding them to the pot. Frozen cranberries will give you a similar tart flavor. Fresh cherries are juicy and add a bright flavor to the sauce. Dried cherries are sweet and chewy, adding depth. In this recipe, dried cherries help balance the tartness of fresh cranberries. They also thicken the sauce slightly as it cooks. Use both for the best taste and texture. You can make this sauce up to a week ahead. Simply cook the sauce as directed and let it cool. Then, store it in an airtight container in the fridge. The flavors will meld and improve as it sits. Just remember to stir before serving to mix everything well. This blog discussed all you need for making great cranberry sauce. We explored key ingredients, handy tips, and variations to mix things up. You learned how to prepare, cook, and store your sauce effectively. Remember, making your sauce is fun and easy. Don't shy away from experimenting with new flavors or ingredients. With these tips and tricks, you're set for success in the kitchen. Enjoy every bite of your delicious creation!

Cranberry-Cherry Bliss Sauce

A delightful sauce made with fresh cranberries and dried cherries, perfect for holiday meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce
Cuisine American
Servings 8
Calories 100 kcal

Ingredients
  

  • 12 ounces fresh cranberries
  • 1 cup dried cherries, chopped
  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • 1 zest orange
  • 1 pinch salt

Instructions
 

  • Rinse the fresh cranberries under cold water and remove any stems or blemished berries.
  • In a medium saucepan, combine the water and sugar. Stir over medium heat until the sugar dissolves.
  • Add the cranberries and chopped dried cherries to the saucepan. Bring the mixture to a simmer.
  • Stir in the vanilla extract, cinnamon, orange zest, and a pinch of salt.
  • Continue to simmer for about 10-15 minutes, stirring occasionally until the cranberries burst and the mixture thickens to a sauce-like consistency.
  • Remove from heat and let the sauce cool to room temperature - it will thicken further as it cools.
  • Transfer the sauce to a serving bowl and refrigerate until ready to serve.

Notes

Serve in a decorative bowl garnished with fresh orange zest or whole dried cherries for a beautiful touch.
Keyword cherry, cranberry, holiday, sauce