Tangy-sweet Homemade Cranberry Sauce Recipe loaded with fresh Driscoll’s raspberries. This raspberry cranberry sauce is so perky, it’s sure to be the star of your Thanksgiving table. Serve any leftovers with goat cheese and crostini for a savory sweet snack!

homemade cranberry sauce recipe

Why We Love This Homemade Cranberry Sauce Recipe

Holiday recipes are special because they are made with love. We take the time to add little touches we know our friends and family will enjoy.

Like decorating cakes with fresh raspberries, using fruit and nuts in vegetable dishes to make them shine, or adding fresh raspberries to the Thanksgiving cranberry sauce.

As part of Driscoll’s Made with Love campaign this season, I made this recipe with love for my family, and I know your family will feel just as loved when you make it for them!

I’m a fan of any kind of cranberry sauce, but this raspberry cranberry sauce is a family favorite.

My kids are crazy for fresh berries, so this raspberry-heavy sauce is right up their alley.

One of my favorite ways to enjoy Raspberry Cranberry Sauce is on some slices of fresh baguette with a smear of soft goat cheese. Mmmmmm.

I could make a whole meal out of that.


Ingredients For This Raspberry Cranberry Sauce

  • Fresh Cranberries
  • Fresh Driscoll’s Raspberries
  • Raspberry Liqueur
  • Granulated Sugar
  • Fresh Grated Ginger
  • Chopped Fresh Mint
  • Pinch Salt
cranberry raspberry sauce

How To Make This Homemade Cranberry Sauce

  1. Combine fresh cranberries, ginger, and mint in a saucepot with some sugar and a heavy dose of raspberry liqueur. Leaving the fresh Driscoll’s raspberries for later use.
  2. Heat the pot on medium-high heat for about 10 minutes, making sure to stir the cranberries every few minutes.
  3. Simmer until the cranberries pop and a sauce has formed. Then add in the fresh raspberries. 
  4. Stir it all together and let the sauce simmer for a few more minutes until the raspberries have cooked through. 
  5. Serve warm or cold, as a Thanksgiving side dish, as a compote to serve with cheese, or on desserts!

The raspberry liqueur adds depth to the raspberry cranberry sauce and accentuates the natural berry flavors in the fruit.

best cranberry sauce recipe

Serving Suggestions

You can serve your raspberry cranberry sauce exactly how you would serve classic cranberry sauce! Here are some delicious pairing ideas for you:

See The (Printable) Recipe Card Below For How To Make Homemade Cranberry Sauce with Raspberries. Enjoy!


Frequently Asked Questions

Why is my sauce runny?

The sugar helps to firm up the sauce, so you might not have added enough sugar in the cooking phase of the cranberry sauce… Or you might need to cook the sauce a little longer so the liquid has time to reduce and thicken.

Can you overcook cranberry sauce?

Yes, you can overcook this sauce. The sugar will caramelize if cooked for too long, leaving a dark color and burnt flavor. However, as long as you stir it, and it still looks saucy, you’re in good shape. 

How long does homemade cranberry sauce last?

You can store cranberry sauce in a covered glass jar (like a mason jar) or in a plastic container and it will stay fresh in the fridge for 10 to 14 days. If you want to make it last longer, place an airtight container of sauce in the freezer for up to 6 months. 

Can you eat the seeds inside cranberries?

The seeds on the inside of cranberries are edible, although you can strain them out if desired. However, in this sauce, we leave them in for a chunky berry texture.


Other Great Holiday Side Dishes

Print Recipe
5 stars (4 reviews)
Leave a Review »

Homemade Cranberry Sauce Recipe with Raspberries

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Tangy-sweet cranberry sauce loaded with fresh Driscoll's raspberries. This raspberry cranberry sauce is so perky, it's sure to be the star of your Thanksgiving table. Serve any leftovers with goat cheese and crostini for a savory sweet snack!
Servings: 6


  • 3 cups fresh cranberries
  • 4 cups fresh Driscoll's Raspberries
  • 1/3 cup raspberry liqueur
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons chopped fresh mint
  • Pinch salt


  • Place the cranberries, raspberry liqueur, sugar, ginger, mint and salt in a saucepot, saving the fresh raspberries for later. Heat the pot to medium heat and simmer for about 10 minutes, stir the cranberries every few minutes.
  • Once the cranberries have popped and a sauce has formed, add the fresh raspberries. Stir and simmer another 5 minutes, until the raspberries have just cooked through. Serve warm or cold.


Serving: 1serving, Calories: 204kcal, Carbohydrates: 45g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 4mg, Potassium: 173mg, Fiber: 8g, Sugar: 35g, Vitamin A: 125IU, Vitamin C: 28.1mg, Calcium: 28mg, Iron: 0.8mg
Course: Condiment
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Driscoll’s. All opinions are my own.

Share This Recipe With Friends!