Blueberry Cranberry Sauce
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This twist on traditional cranberry sauce features plump and juicy blueberries highlighted with the burst of fresh orange zest. This distinctive side dish is vibrant and flavorful and still as simple to make as the classic preparation.
This recipe is brought to you in partnership with Bushel and Berry®.
A TWIST ON THE CLASSIC
Looking to add a fresh twist to your Thanksgiving table? This cranberry sauce made with blueberries is the perfect way to do just that. While cranberry sauce is a holiday staple (mine is always spiced with cinnamon and cloves!), the addition of sweet, juicy blueberries gives it a delightful balance that complements the tartness of the cranberries beautifully.
A hint of orange zest adds a burst of citrus, making the flavors pop even more. This simple yet flavorful variation stays true to the classic preparation, but with a fruity enhancement that will make your guests go back for seconds. It’s a fun and easy way to change up the traditional spread and add something new to the table!
This recipe has been carefully crafted to balance flavors perfectly, drawing from my experience in creating crowd-pleasing dishes. With a focus on simplicity and ease, you can be confident this cranberry blueberry sauce will turn out just right— delicious, vibrant, and worthy of your holiday table!
GRAB THESE 5 INGREDIENTS
It’s not really 5, though, because one of them is water. Is that an ingredient? You be the judge.
You’ll need:
• fresh cranberries
• fresh blueberries
• granulated sugar
• water
• orange zest
CAN I USE FROZEN BERRIES FOR THIS RECIPE?
You can absolutely use frozen cranberries and/or frozen blueberries for this blueberry and orange cranberry sauce recipe.
Thanks to Bushel and Berry®, I had fresh blueberries available to me because they were in season when I made this sauce. I particularly like this blueberry plant “Perpetua,” because it stays small enough to grow in a patio container and it will give you two crops of sweet and delicious blueberries! The first fruit will appear in mid-summer and again in the fall, perfect timing for this Thanksgiving side dish.
HOW TO MAKE CRANBERRY SAUCE WITH BLUEBERRIES
This dish is so simple to make, and it’s not different than the cranberry sauce recipe/instructions you find right there on the bag of cranberries. While the preparation is simple, you’ll want to chill this sauce before serving, so factor that time into your preparation.
Boil: start by combining all of the ingredients in a saucepan. Stir it all together, then let it come to a boil.
Simmer: once boiling, turn down the temperature and let the mixture simmer for about 10-15 minutes. During this time, the cranberries and blueberries will start to burst and blend together. You be the judge of how macerated and think the mixture is! Keep an eye on it while stirring frequently.
Chill: allow the sauce to cool down before chilling. You can store this cranberry sauce in the refrigerator or the freezer.
WHAT CAN I DO WITH THE LEFTOVER CRANBERRIES?
Since we’ll be using 8 ounces of the 12 ounce bag of cranberries, I recommend making some sugared cranberries with the remaining 4 ounces. My recipe calls for the entire 12 ounce bag, but you can easily cut the recipe into thirds to accommodate the smaller batch.
CAN I MAKE THIS CRANBERRY AND BLUEBERRY SAUCE AHEAD OF TIME?
This is one of those side dishes that I encourage you to make ahead of time, because the longer it sits, the better it tastes! Whether you want to keep it in the fridge for a few days or make it weeks ahead of time, it keeps and thaws beautifully. Just don’t forget to take it out of the freezer the day before Thanksgiving if you’re going the long term storage direction.
GRAB THE REST OF MY FAVORITE THANKSGIVING RECIPES
Looking for more of my favorite Thanksgiving staples? Try my Instant Pot mashed potatoes, sweet potato crunch, traditional stuffing, pumpkin pie, easy yeast rolls, and green bean casserole without cream of mushroom soup.
MORE CRANBERRY SAUCE VARIATIONS
Blueberry Cranberry Sauce Recipe
Ingredients
- 8 ounces (227g) fresh cranberries1
- 4 ounces (113g) fresh blueberries1
- 1 cup (200g) granulated sugar
- 1 cup (240mL) water
- zest of one orange2
Instructions
- In a medium saucepan over medium heat, combine cranberries, blueberries, sugar, water, and orange zest.8 ounces (227g) fresh cranberries1, 4 ounces (113g) fresh blueberries1, 1 cup (200g) granulated sugar, 1 cup (240mL) water, zest of one orange2
- Bring mixture to a boil and immediately turn down to a simmer.
- Simmer for 10 to 15 minutes, stirring frequently and being careful not to let mixture boil over sides of saucepan. After simmering, cranberries will be macerated (if some are still whole, that’s fine) and mixture will have thickened. Allow to cool, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator, up to 2 weeks.
- Make ahead: this cranberry sauce can be made up to 1 week in advance. Store in the refrigerator, covered tightly, until ready to use. It also freezes well, up to 2 months. Thaw in refrigerator overnight.
Notes
- Fresh berries: you can use frozen of either or both of these berries.
- Orange zest: this is optional but highly encouraged as it brings a bright complement to the berries.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Best cranberry sauce I’ve ever made! Easy to make – I made it 1/3 more to use all the cranberries. My husband asked “what else can we eat this with?!?” Just outstanding!!
Thank you so much, Debra! We like leftovers on toast and ice cream!