Raspberry Cranberry Sauce

Cal Giant | November 7, 2017

Step aside, turkey – cranberry sauce is the main event for this year’s Thanksgiving feast!


I have to be honest, I’ve never been a fan of cranberry sauce. I love cranberries but for some reason, my mother’s cranberry sauce is a little bit too tart and leaves a weird film in my mouth. I put the tiniest amount on my plate to appease her before scooping it onto a piece of bread and washing it down with a blackberry Moscow mule.


After years of complaining about her cranberry sauce, my mother decided to have one of her "teaching" moments and asked me to make the sauce – bring it, mom! My family is insanely competitive so I took this challenge on with glee. Since her sauce is normally tart, I knew I could bump up the flavor and the sweetness factor with juicy raspberries, spicy cinnamon and a touch of honey. Guys, I wish you could have seen the look on my mother's face when she tasted it. It brought a whole new meaning to "getting served."


The raspberries literally melted in our mouths, and it was so easy to put together! I’m finally a believer of this holiday classic. Could you imagine how delicious this sauce would be in a leftover turkey sandwich or topped on a grilled chicken breast? Thanksgiving is only weeks away and I’m already dreaming about covering tender turkey with this simple yet sweet homemade raspberry cranberry sauce!


  • 4 cups California Giant raspberries

  • 4 cups fresh whole cranberries

  • 48 oz honey

  • 4 cinnamon sticks


  • In a medium sauce pot, bring the honey and cinnamon sticks just to a boil and then turn off the heat

  • In a heatproof container just big enough to fit berries and cranberries, pour the hot honey and cinnamon sticks over top and immediately put on an airtight lid to close.

  • Let steep for 1 hour and then serve while still warm with a slotted spoon to drain off any excess honey.

  • The cranberries should pop in your mouth and the raspberries should be extra sweet!

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