Cranberry Sauce with Raspberry Vinegar

Cranberry Sauce with Raspberry Vinegar


"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."


servings 60 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 15.6g
  • 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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  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.



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 thi...

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:...

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...

This really turned out great. I followed recipe exactly. The raspberry is a nice touch.

A little too much vinegar, but the flavor was outstanding! I used blueberry infused balsamic.