Homemade Mixed Fruit Cranberry Sauce
You will want to make a double batch of this easy recipe for Mixed Fruit Cranberry Sauce. It is that good and perfect to enjoy this time of year!
It is not your traditional cranberry sauce, and I dare to say it is much better.
Combining the tartness of cranberries with the mellow sweetness of roasted pears, juicy grapes, and vibrant blood oranges, this sauce takes holiday flavor to a whole new level. The best part of making this fresh cranberry sauce is that you can use your favorite fruit! This will definitely be one of your new favorite recipes for Thanksgiving and Christmas!
With a splash of orange liqueur (optional) and just the right amount of spice, every bite is layered, festive, and memorable.
Get ready to upgrade your homemade cranberry sauce game with this Mixed Fruit Cranberry Sauce! I guarantee this sauce will be the most popular dish on your Thanksgiving table.
Why you will love this Mixed Fruit Cranberry Sauce Recipe
Twist on the classic – adding sweet roasted pears, juicy grapes, and the tart, vibrant blood oranges brings a depth of flavor that’s a little unexpected and totally irresistible.
Balanced flavor – tart, sweet, and warm spiced notes with a caramel-like undertone from brown sugar, making it far more than just another holiday side.
Versatile – perfect for turkey, roasted veggies, or even as a spread on post-holiday sandwiches.
Ingredients, Variations and Substitutions
Cranberries – fresh or frozen cranberries are the star of this sauce, bringing that perfect mix of tartness and color. If you’re using frozen, no need to thaw them; just toss them in! Fresh cranberries will add a slightly firmer texture, but either way, you get that classic holiday cranberry pop. If cranberries aren’t available, lingonberries or even tart cherries can make a good stand-in, although the flavor will be a bit milder.
Pears – roasted pears add a lovely sweetness and soft texture to balance the cranberries’ tartness. Choose Bosc or Anjou varieties for a deeper flavor, which hold up well when roasted. Feel free to swap pears with fresh apples (try Honeycrisp or Fuji for a sweet-tart flavor), but roast them first to keep that caramelized sweetness. Adding apple sauce is a great option as well.
Grapes – red or black grapes bring a juicy, mellow burst of flavor to the sauce. Halving them before roasting intensifies their natural sweetness and makes them blend well with the cranberries and pears. Fresh figs or even plums could be a unique swap.
Blood Oranges – add that gorgeous ruby color and sweet-tart citrus flavor. Use the zest, juice, and fruit segments to get the full experience! If you don’t have blood oranges, a regular, fresh orange or other citrus fruit works. For a twist, try clementines for a sweeter, slightly floral note.
Brown sugar – drizzle it over the fruit before roasting. It will add a warm, molasses-rich sweetness that pairs perfectly with the spices. Adjust the amount in the sauce based on your liking.
Spices (Cinnamon, Cloves, Ginger) – these warming spices bring a cozy, seasonal touch to the sauce. Cinnamon is essential, but if cloves or ground ginger aren’t your favorites, simply adjust to taste or leave them out. For a different twist, a pinch of allspice or cardamom can add a unique, aromatic warmth, or you can use pumpkin pie spice instead.
Vanilla Extract – a touch of vanilla complements all the fruit. This is totally optional, but if you like, a splash of almond extract could be an interesting alternative, especially if you’re using honey for sweetness.
Orange Liqueur (like Grand Marnier) – adding a splash of orange liqueur gives the sauce an extra layer of citrusy depth with just a hint of warmth. Grand Marnier or Cointreau both work beautifully here, but if you’d like a non-alcoholic option, an extra splash of orange juice or a little bit more zest will do the trick. The liqueur also helps the sauce keep a slightly smoother, luxurious finish, perfect for pairing with everything from savory dishes to sweet holiday desserts.
Equipment you will need
- Baking Sheet
- Parchment Paper
- Medium or Large Saucepan
- Zester
- Juicer
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Top Tips
Roast the fruit for extra flavor – roasting the pears and grapes first intensifies their sweetness and adds a caramelized depth that balances the tart cranberries. Don’t skip this step—it makes all the difference!
Balance the sweetness – taste as you go! Start with the suggested amount of honey, but feel free to adjust based on the sweetness of your fruit. Honey will add a floral note, while brown sugar gives a warm, molasses hint.
Use fresh zest and juice – the blood orange zest and juice bring vibrant, fresh flavor, so try to use fresh fruit instead of bottled juice. Zest the orange before juicing to make things easier!
Add the orange liqueur at the end – stir in it (or additional orange juice if you’re keeping it alcohol-free) at the end to preserve its bright flavor and ensure a smooth finish.
Simmer slowly for best texture – let the sauce cook on low to medium heat until it’s thickened to your liking. This slow simmer allows the flavors to meld and the cranberries to break down gradually.
Let it rest – cranberry sauce thickens as it cools, so if it looks a bit thin in the saucepan, give it some time off the heat to set up. This also allows the flavors to combine fully, giving you that perfect balance by serving time.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Dice the pears into small cubes. Halve the grapes.
- Toss the pears and grapes with a bit of brown sugar and spread them on a baking sheet.
- Roast in the oven for about 15-20 minutes or until they soften and caramelize slightly.
- In a medium saucepan, add cranberries, blood oranges, zest and juice, water or apple juice (1/2 cup), and brown sugar.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and break down.
- Stir in cinnamon, cloves, and ginger. Adjust the spices to taste as needed.
- Add the roasted pears, grapes and the chopped blood orange to the saucepan, stirring gently to combine.
- Taste the sauce and add more sugar if you like it sweeter. At this point, add the vanilla extract and/or orange liqueur for extra depth.
- Continue simmering for 5-10 minutes, stirring occasionally until the sauce reaches your desired thickness. It will thicken more as it cools.
- Remove the sauce from heat and let it cool to room temperature. For a smoother texture, transfer sauce to the bowl of a food processor and blend you can mash some of the fruit or blend a portion of the sauce, then combine.
- Serve at room temperature or chill in the fridge before serving!
What is the best way to enjoy this Cranberry Sauce?
With the main meal – it’s a perfect match for roast turkey, ham, or even a holiday pork roast. The sweet and tart notes balance out rich, savory dishes, adding a burst of fruity brightness to each bite.
Sandwich spread – use it as a spread on sandwiches, especially for leftover turkey or roast beef. A swipe of this cranberry sauce on a baguette with turkey, brie, and arugula is next-level delicious!
Cheese board companion – serve it alongside creamy brie, sharp cheddar, or tangy blue cheese on a cheese board. It pairs beautifully with cheeses, nuts, and crackers for an impressive appetizer.
Breakfast or brunch – spoon it over warm oatmeal, yogurt, or pancakes for a festive, fruity twist to your morning. It’s also amazing spread on toasted bread with a bit of cream cheese.
Sweet treat topping – try it warmed up over vanilla ice cream, swirled into whipped cream, or as a topping for cheesecake or cinnamon stick, adding a tangy contrast to sweet desserts.
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Storage and Reheating Instructions
Refrigerator: Once the sauce has cooled completely, transfer it to an airtight container and store it in the fridge for up to 1 week. Cranberry sauce actually tastes even better after a day or two as the flavors meld together.
Freezer: For longer storage, freeze the sauce in a freezer-safe container for up to 2 months. Leave a little room at the top of the container, as the sauce will expand as it freezes. Thaw overnight in the fridge before serving.
Reheating Homemade Mixed Fruit Cranberry Sauce
Stovetop: Place the sauce in a small saucepan and reheat over low heat, stirring occasionally, until warmed. If the sauce has thickened too much, add a splash of orange juice or water.
Microwave: Transfer a portion of the sauce to a microwave-safe bowl, cover it with a microwave-safe lid or paper towel, and heat in 15-20-second intervals, stirring in between, until it reaches the desired temperature.
Homemade Mixed Fruit Cranberry Sauce
Equipment
- baking sheet
- parchment paper
- medium saucepan
- zester
- juicer
- wooden spoon, spatula
- measuring cups and spoons
- food processor or hand mixer optional if you want smooth sauce
Ingredients
- 12 oz Cranberries
- 2 medium Pears
- 1.5 cups Red or Black Grapes
- 2-3 Blood Oranges
- 1/2 cup brown sugar
- 1/2 cup Water or Apple Juice
- 1/ tsp Cinnamon
- 1/8 tsp Cloves
- 1/4 tsp Ginger
- Salt pinch
- 1/2 tsp vanilla
- 1 tbsp Orange Liqueur like Grand Marnier
Instructions
- Preheat the oven to 400°F (200°C).
- Dice the pears into small cubes. Halve the grapes.
- Toss the pears and grapes with a bit of brown sugar and spread them on a baking sheet.
- Roast in the oven for about 15-20 minutes or until they start to soften and caramelize slightly.
- Add cranberries, blood oranges, zest and juice, water or apple juice (1/2 cup), and brown sugar to a medium-size saucepan.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the cranberries start to burst and break down.
- Stir in cinnamon, cloves, and ginger. Adjust the spices to taste as needed.
- Add the roasted pears, grapes and the chopped blood orange to the saucepan, stirring gently to combine.
- Taste the sauce and add more brow sugar if you like it sweeter. At this point, add the vanilla extract and/or orange liqueur for extra depth.
- Continue simmering for another 5-10 minutes, stirring occasionally until the sauce reaches your desired thickness. It will thicken more as it cools.
- Remove the sauce from heat and let it cool to room temperature. For a smoother texture, you can mash some of the fruit or blend a portion of the sauce, then combine.
- Serve at room temperature or chill in the fridge before serving!
Notes
Nutrition
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Conclusion
Whether you serve it alongside roasted turkey for your Thanksgiving meal, spread it on a sandwich, or pair it with a cheese board, this Mixed Fruit Cranberry Sauce is versatile enough to shine at any holiday table. Make this new recipe for the holidays ahead of time for even more flavor, and enjoy the compliments that follow!
With its sweet and tart notes, this sauce is sure to become a favorite for Thanksgiving dinner and Christmas dinner.
FAQ
Can I make this sauce ahead of time?
Absolutely! In fact, cranberry sauce often tastes better after a day or two in the fridge as the flavors have more time to meld together. Just store it in an airtight container in the fridge for up to a week.
Can I use regular oranges instead of blood oranges?
Yes, regular oranges work just fine! Blood oranges add a beautiful color and slightly different flavor, but any type of orange will give you that citrusy lift.
Is the orange liqueur necessary?
While optional, the orange liqueur adds a unique depth of flavor that enhances the sauce’s citrusy notes. If you prefer an alcohol-free version, you can substitute it with extra orange juice.
Can I use other fruits if I don’t have pears or grapes?
Definitely! Apples can replace pears for a slightly different texture, and figs or plums can replace grapes, adding a unique twist to the sauce. Roasting these fruits before adding them is key to enhancing their natural sweetness.
What if my sauce is too thick?
No problem! Just add a splash of water or orange juice while reheating until you reach your preferred consistency.
Can I freeze the sauce?
Yes, you can freeze cranberry sauce for up to 2 months. Let it cool, then transfer it to a freezer-safe container. Thaw it in the fridge overnight, then stir it before serving.
