Here’s a new cranberry sauce recipe to try for your holiday dinner: Sherry Triple Berry Cranberry Sauce
This cranberry sauce recipe has three types of berries in it: blueberries, raspberries and cranberries. The mix of all three of them simmered down into a beautiful sauce was the most delicious idea ever. Three sweet- tart tastes all in one. The flavor of the sauce has been enhanced by the addition of Holland House Sherry Cooking Wine. You won’t find an overwhelmingly strong sherry flavor in this cranberry sauce- it just gives the sauce a flavor boost.
This homemade cranberry sauce recipe takes all of about 15 minutes total to make. The berries are combined in a saucepan, sherry is poured on top. Sugar, orange zest, orange juice, water and cinnamon are added last. Cranberry sauce is so easy to make… just simmer on the stove until the berries break down and the sauce begins to thicken.
When I met my husband, I remember him telling me how much he loved cranberry sauce (the gelatinous blob from the can, of course). For many years, he wouldn’t be adventurous enough to eat my homemade cranberry sauce. “Too chunky,” he complained.
Fortunately, he has gotten over that silliness. Homemade cranberry sauce doesn’t last more than a day or two in my house now!
The addition of sherry adds robust flavor to this sauce. The Holland House Cooking Wines are all ideal for cooking. There is 1 teaspoon of salt per cup in their cooking wines to make it stable for long shelf life in your pantry (so if there is salt called for in your recipe, you can reduce the amount of added salt in your recipe). Most table wines will cook away during the cooking process. The rich flavor of Holland House Cooking Wines makes them ideal for standing the heat during the cooking process and allowing the flavor of the wines to shine through.
This is a great recipe to make for Thanksgiving or Christmas. Let me know if you try it, and use it up in turkey sandwich leftovers!
Yield: About 3 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Sherry Triple Berry Cranberry Sauce
- One 12-ounce bag cranberries
- One 4.4-ounce container blueberries (about 3/4 cup)
- One 6-ounce container raspberries (about 1 cup)
- 3/4 cup granulated white sugar
- 1/2 cup Holland House Sherry Cooking Wine
- 1/2 cup water
- 1 teaspoon orange zest
- One medium orange, juiced
- 1/8 teaspoon cinnamon
- Combine the cranberries, blueberries and raspberries in a medium saucepan. Add in the sugar, sherry, water, orange zest, orange juice and cinnamon; stir to combine, then bring to a boil over medium-high heat.
- Reduce heat to simmer (low) and continue to cook until the berries begin to burst and break-down and the sauce begins to thicken. Let cool. Keep refrigerated until ready to serve.
Here are a few more Cranberry Sauce recipes you might enjoy:
- Easy Cinnamon- Apple Cranberry Sauce by Rachel Cooks
- Easy Cranberry Sauce by RecipeGirl
- Slow Cooker Cranberry Sauce by The Lemon Bowl
- Cinnamon Kissed Cranberry Sauce by RecipeGirl
Disclosure: This recipe was created in partnership with Holland House Cooking Wines. I only write about products that I already use in my kitchen- and this is one of them! RecipeGirl.com maintains full editorial control of the content published on this site. As always, all thoughts, opinions, and enthusiasm for products are entirely my own.