Blackberry Cranberry Sauce
This easy mixed berry cranberry sauce combines tart cranberries, sweet blackberries, orange juice, brown sugar, and warm spices. A homemade Thanksgiving side dish that's ready in 20 minutes, with no gelatin or Jello.
Servings: 8
Calories: 99kcal
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.
- In a small bowl, whisk the cornstarch and water until smooth. Stir into the pan.
- 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.
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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