Blue Cranberry Sauce

Blue Cranberry Sauce

Connie 0

"This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold)."

Ingredients {{adjustedServings}} servings 82 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
  3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
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Reviews 265

  1. 329 Ratings


This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great, but looked beautiful. My kids ate it alone, without the turkey and asked for more until it was gone. A huge hit.

Chef Joy

HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well, so it's not as alarming as one may think. Otherwise, it is WAY too tart. Know that when they say the cranberries will POP ...they literally mean pop, so it may be best to not wear white or stand so close to the pot ;) Otherwise, this was delicious and a nice twist to the normal cranberry sauce. I've got to admit that my husband thought there was too much cinnamon, but he is one of those people who are sensitive to seasonings (loves them but hates when one overwhelms a recipe). Personally, I thought it was perfect!!!


This was the first time I tried to make a homemade cranberry sauce and it was a HUGE success. Both families were raving about it anf it was so simple. I did add an extra 1/2 cup of sugar and it cut the bitter taste down perfectly. This is going in my "use again" recipe box. THANKS!!