Fresh raspberries and raspberry balsamic vinegar give a subtle twist on classic cranberry sauce to give us this delicious raspberry balsamic cranberry sauce.
I know, raspberry balsamic cranberry sauce…in September?
Here’s the deal: Canadian Thanksgiving is October 13, which is about three weeks away.
In that time, I am going back to work, throwing Kai’s first birthday party, and hosting Thanksgiving. So, I thought I would get the Thanksgiving recipes rolling a little sooner than normal!
And if you’re American, I am reeeally early. Bookmark this one for November, it’s a keeper!
Reasons you’ll ♡ this raspberry balsamic cranberry sauce
- it’s super easy to prepare (under 15 minutes of effort!)
- it’s a fun way to switch up your cranberry sauce routine
- the flavors are absolutely delicious together and it goes great with turkey
I take my cranberry sauce verrrry seriously. It has pretty well always been my job {even before I got all ‘into’ food}, to make the cranberry sauce for Thanksgiving, Christmas, Easter, whenever we were having a turkey. I totally got off easy when I consider the amount of work it takes to cook the turkey 😉 {By the way: the BEST EVER turkey recipe, hands down, is this Dry Brined Turkey with Garlic Sage Butter}
And about the turkey: I won’t even bother unless there is cranberry sauce involved. A big scoop of that sweet, tart, gooey sauce. I like my cranberry sauce with a little bit of turkey, please!
I can’t even wrap my brain around the fact that they sell cranberry sauce in a can…people must buy it, because every year, it’s back. It takes about 10 minutes to make cranberry sauce. I know, there’s the turkey, stuffing, sides, dessert, etc etc etc. But it’s the cranberry sauce!! {Tell me I’m not alone in my cranberry sauce passion, here!}
OK, stepping down from my crazy lady cranberry sauce rant.
I wanted to make my own cranberry sauce recipe, something a little different. But not too different, I didn’t want to mess with a good thing. I almost went chipotle on it, but I have done a lot of chipotle recipes this summer.
Instead I went raspberry on it. Then a little balsamic on it. Both good decisions. This raspberry balsamic cranberry sauce is definitely not the same as the original, but still has the tart, sweet flavors that I love so much. There is a fresh raspberry twang to it, and a teeny little balsamic zing at the end. Twang and zing…am I making up words here?
One Three more things: 1} it still only takes about 10 minutes to make, and 2} it is much prettier than those can-shapped wobbly things, and 3} your taste buds will think they’ve died and gone to heaven. And I’m done.
Tips & equipment for the perfect cranberry sauce
- you’ll need a medium sized pot; I used my 4L Paderno pot (similar to this one)
- make this recipe up to 4 days ahead (store in an air tight container in the fridge)
- Looking for more Thanksgiving recipes? Check out this Instant Pot Cranberry Sauce, these Parmesan Mashed Cauliflower and this Brussels Sprouts Gratin
Raspberry Balsamic Cranberry Sauce
Ingredients
- 1 cup water
- 3/4 cup granulated sugar
- 3 cups cranberries (fresh or frozen)
- 1 1/2 cups raspberries (fresh)
- 3 tsp raspberry balsamic vinegar
Instructions
- In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
- Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
- Stir in the balsamic vinegar and allow to cool before serving.
- Must be stored in the refrigerator.
