My blackberry cranberry sauce gives this classic Thanksgiving side dish a little more personality. Blackberries add deeper berry flavor while showing off their natural sweetness. This recipe isn't overly sweet, but it does have a bit of brown sugar, orange juice, and allspice to balance the tart cranberries. It's ready in just 20 minutes, with no Jell-O, apples, or onions required.
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My most popular Thanksgiving side dish recipe is my mother-in-law's cranberry Jell-O salad. My favorite is plain roasted cranberries for their tartness. But you, dear reader, asked for something in between. An easy homemade cranberry sauce without Jello. And I am here to deliver.
This recipe is based on a blueberry version from an old 1930's cookbook. But after testing a few variations, I think the addition of blackberries makes this version worth a spot on your holiday table.
You can serve it warm or chilled, and make it as chunky or smooth as you like. I prefer to mash the berries quite a bit, but my family likes some left whole. Fortunately, this is one holiday dish where everyone can have it their way.
📖Why My Recipe Works
- Blackberries instead of apples. Many fruit-based cranberry sauces use apples, but blackberries bring more berry flavor and sweetness without changing the character of the sauce.
- Less sugar, more flavor. Brown sugar has a richer taste than white sugar, so you don't need as much to balance the tart fruit. The result isn't cloyingly sweet.
- A better balance of ingredients. Orange juice adds another layer of flavor, while allspice gives the sauce its distinctive warm spice notes without making it overly cinnamon-y.
🧾Ingredient Notes
- Brown sugar - I use light brown sugar rather than regular granulated sugar. Dark brown sugar will give the sauce a stronger molasses flavor.
- Orange juice - Water works as a substitute, but orange juice brings more to the table. Use 100% orange juice without added sugar.
- Cornstarch - Helps give the sauce a thicker consistency. Use arrowroot, tapioca, and potato starches all work as a substitute if needed.
Using Frozen Berries
You can make this sauce with frozen cranberries, frozen blackberries, or both. Add the cranberries directly from frozen and cook until heated through and beginning to burst. Add the blackberries and remaining ingredients, then stir in the cornstarch slurry. Allow a little extra cooking time if needed.
⏲️How to Make Homemade Cranberry Sauce
- Heat the cranberries and orange juice. After about 10 minutes, the cranberries will begin popping and breaking down. You want most of them to burst before adding the remaining fruit.
- Stir in the blackberries, brown sugar, cinnamon, allspice, and salt. Allow that to cook while you make the cornstarch slurry.
- Whisk the cornstarch with cold water until completely smooth before adding it to the saucepan.
- Bring the mixture to a boil, then reduce the heat to medium. Stir until the sauce thickens, gently mashing the berries to your preferred consistency.
- The sauce will continue to thicken as it cools, so don't worry if it looks slightly looser than you want while it's still hot.
👩🏻🍳Jen's Top Tip
For a smoother cranberry sauce, mash more of the fruit as it cooks. For a chunkier version, stir gently and leave some of the blackberries and cranberries intact.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Blackberry Cranberry Sauce
Ingredients
- 12 ounces fresh cranberries
- ½ cup orange juice
- 12 ounces blackberries
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 2 Tablespoons water
Instructions
- Combine the cranberries and orange juice in a medium saucepan over medium-high heat. Cook for about 10 minutes, until most of the cranberries have burst. Stir in the blackberries, sugar, salt, cinnamon, and allspice.12 ounces fresh cranberries, ½ cup orange juice, 12 ounces blackberries, ½ cup brown sugar, ¼ teaspoon salt, ¼ teaspoon ground allspice, ½ teaspoon ground cinnamon
- In a small bowl, whisk the cornstarch and water until smooth. Stir into the pan.2 teaspoons cornstarch, 2 Tablespoons water
- Bring to a boil, then reduce the heat to medium and cook, stirring, until thickened. Gently mash some of the berries as you stir so that some remain whole.
Video
Notes
- Homemade cranberry sauce is an ideal make-ahead Thanksgiving side dish because it can be served cold, at room temperature for a short period, or warmed before serving.
- Let the sauce cool, then transfer it to an airtight container and refrigerate for up to 5 days.
- To reheat, warm it gently in a saucepan over low heat. Add a splash of orange juice or water if it has thickened more than you prefer.
- You can also freeze the cooled sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
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