Cranberry Sauce with Raspberry Vinegar

4 Reviews Add a Pic
Christine L.
Recipe by  Christine L.

“This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead.”

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Adjust Servings

Original recipe yields 2 1/2 cups



  1. Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

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Reviews (4)

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I've made this cranberry sauce for the past 5-7 or 8 years now (think it came from Bon Appetit magazine). It's the best sauce around! I've tried a number of others from, and this is the one I keep coming back to.



This recipe is a super twist on regular cranberry sauce! I was a bit skeptical about it; the raspberry vinegar gave the sauce an odd smell as it cooked. But after the first bite I was convinced: this is my go-to recipe from now on!



Wonderful! I'm always looking for a good cranberry sauce recipe. I doubled the recipe (was cooking for a crowd), but probably shouldn't have doubled the raspberry vinegar. It ended up tasting a little too strongly of vinegar, but was still very good. I will definitely make it again!

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Amount Per Serving (20 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



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Cranberry Sauce


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Cranberry Raspberry Sauce