Back to Cherry Cranberry Sauce

Print Options


Card Sizes

Cherry Cranberry Sauce Recipe

Cherry Cranberry Sauce Recipe

My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.
TOTAL TIME: Prep: 30 min. + chilling YIELD:14 servings


  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 4 cups fresh or frozen cranberries (1 pound)
  • 1 can (14-1/2 ounces) pitted tart cherries, drained


  • 1. In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours. Yield: 3-1/2 cups.

Nutritional Facts

1 serving (1/4 cup) equals 118 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 31 g carbohydrate, 1 g fiber, trace protein.

Reviews for Cherry Cranberry Sauce

Sort By :
Reviewed Oct. 20, 2014

"I've been making this for several years now. Its a huge hit. I do add a bit of almond extract to the finished product to "kick it up a notch". The first time I made this my son got a hold of it and ate half of it before I could stop him and I had to make another batch.

Also great on vanilla ice cream."

Reviewed Nov. 27, 2012

"I tried this recipe for Thanksgiving dinner. It was a hit - I was told to make it again."

Reviewed Nov. 17, 2012

"My Mom has been making this delish recipe for at least 10 years now. Both my sister and I make it for our family's Thanksgiving dinner. Mom cut the water down to 3/4 cup, and it thickens up quickly. Be sure to pop those cranberries with the back of a wooden spoon, while simmering. Just made up a recipe for this year's Turkey Day! YUM!"

Reviewed Nov. 25, 2011

"It came out great. I have never made cranberry sauce before since I'm not a big fan of cranberries. This recipe was simple enough and let me use up leftover cherries I had. I made an adult version of the recipe by adding alcohol infused sour cherries I lad left over from making a Cherry Liquor. While cooking I thought it was a little too sweet, but at the end it came out just right. I didn't have problems with it not getting thick. Since I made this recipe a day in advance I had to warm it up before serving it jellied so well. Adults in my family liked it a lot, and I think I will make it every year from now on."

Reviewed Dec. 4, 2010

"I made this for Thanksgiving and was not real impressed with it."

Reviewed Nov. 6, 2010

"I have made this recipe for the past few years during the holiday season and my friends and family love it. Its a great flavorful alternative to jellied cranberry sauce and is a lovely colorful addition to a holiday table. My family and friends ask if I will be making this recipe every year and I often find myself making extra to last through the leftovers!"

Reviewed Nov. 25, 2009

"This recipe tastes good, but it just would not thicken up for me. I finally added some cornstarch. I also topped my portion w/cinnamon."

Reviewed Nov. 10, 2009

"This is super easy and tastes out of this world. Most of my family likes cherries and it was almost a " no brainer" with them."

Reviewed May. 24, 2009

"It is very good on grilled brats instead of using catsup, etc......also on pancakes with some whip cream and also on ice cream"

Loading Image