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Berry Cranberry Sauce

Rated as 4.6 out of 5 Stars

"Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce."
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3 h 30 m servings 54
Original recipe yields 24 servings


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  1. Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.

Nutrition Facts

Per Serving: 54 calories; 0.1 13.9 0.3 0 1 Full nutrition

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Read all reviews 5
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I typically don't like foods too sweet, but this was just a little too tart for me (that's certainly easy enough to fix) I liked using 3 different type berries in this sauce, and the change in ...

Love this recipe, as does all I served it to. Great as is but on occasion I have used pineapple juice in place of water for a little extra sweetness. I dress with chopped walnuts

I used a frozen berry medley. So easy to make and it was delicious

Made with 600g frozen mixed berries (with cranberries) & omitted the extra OJ. Cooked 30-40min on medium heat or until it reduced by about half & thickened. Great!

Loved it. The additional berries sweeten and flavor it.