If you’re ready to move beyond classic cranberry sauce, this Triple Berry Cranberry Sauce is the upgrade your holiday table has been waiting for. I didn’t expect a humble side dish to steal the spotlight, but here we are. This glossy, jewel-toned sauce has three kinds of berries and a secret splash of sherry that makes everyone at the table go, “Wait, what is that flavor?” It’s festive, elegant, and just plain delicious.
The sherry adds an elegant depth that makes this sauce taste a little more grown-up (but not boozy). It’s sweet, tangy, and absolutely gorgeous spooned next to roast turkey, glazed ham, or even over baked brie or cheesecake. But it’s totally optional if you don’t want to use sherry.
And because it’s make-ahead friendly, it’s one of those stress-free holiday sides you can prep a few days early — freeing you up for all the fun parts of Thanksgiving dinner.
Why You’ll Love This Recipe
- Elevated flavor: The combination of berries and sherry adds sophistication to a classic side.
- Make-ahead friendly: Prepare up to 3 days ahead — it tastes even better after chilling.
- Beautiful presentation: The triple berry mix creates a rich, jewel-toned color.
- Versatile leftovers: Perfect with turkey sandwiches, over pancakes, or spooned on baked brie.
Ingredients
- cinnamon
- cranberries
- blueberries
- raspberries
- white sugar
- sherry cooking wine
- water
- orange zest
- orange juice
How to Make Sherry Triple Berry Cranberry Sauce
- Combine the ingredients: In a medium saucepan, combine the cranberries, blueberries, and raspberries. Add the sugar, sherry, water, orange zest, orange juice, and cinnamon. Stir well to combine.
- Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the berries burst and the sauce thickens slightly, about 10 minutes.
- Cool and store: Remove from heat and let the sauce cool completely. It will thicken more as it cools. Refrigerate until ready to serve.
Recipe Tips
- Choose quality sherry: Cooking sherry works fine, but a dry drinking sherry adds deeper flavor.
- Balance the sweetness: Taste before chilling; add a spoonful of sugar or honey if you prefer a sweeter sauce.
- Add texture: Stir in toasted pecans or a handful of dried cranberries for a chunky finish.
- Dress it up: Serve in a clear bowl to show off the color and garnish with orange zest or fresh rosemary sprigs.
Serving Suggestions
This sauce pairs beautifully with other favorite holiday side dishes:
How to store cranberry sauce:
This is a great make-ahead recipe! Refrigerate it for up to 5 days in an airtight container. You can also freeze cranberry sauce for up to 2 months. Thaw overnight in the fridge before serving.
Author’s Note:
“Every Thanksgiving table needs something familiar and something memorable — and this is both. The sherry adds just the right touch of elegance, while the triple-berry mix gives it a deep, beautiful flavor you won’t find in a can. It’s a little sweet, a little tangy, and absolutely holiday-worthy.” – RecipeGirl
Sherry Triple Berry Cranberry Sauce
Ingredients
- One 12 ounce bag cranberries
- ¾ cup blueberries
- 1 cup raspberries
- ¾ cup granulated white sugar
- ½ cup sherry cooking wine
- ½ cup water
- 1 teaspoon orange zest
- 1 medium orange, juiced
- ⅛ teaspoon cinnamon
Instructions
- 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, then keep refrigerated until ready to serve.
Notes
- This recipe may be prepared a couple of days ahead of serving time.
- Leftovers are excellent too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This recipe was originally created in partnership with Holland House Cooking Wines back in 2015.
My MIL is visiting so I need to have cranberry sauce on the table. Your berry version looks spectacular—I’ve found my holiday recipe!!!
Raspberries and blueberries in cranberry sauce?! I think you’ve stolen my heart.
I have never had cranberry sauce with any other berries in it before. I kind love the idea. This looks wonderful.
This is so pretty Lori! My turkey baste uses sherry, it’ll complement it perfectly.
That’s so funny about your husband! Does he dislike the canned stuff now? Because after trying homemade cranberry sauce, I can never go back.
I’ve never tried adding other berries to my sauce but I love the idea! The added sherry sounds delicious, too.
I love the idea of three berries in the cranberry sauce, I bet the flavors are wonderful. I’m bookmarking this recipe to make for my family this Thanksgiving, what a great alternative to our traditional cranberry sauce.
This sauce looks like dessert! I love all the flavors and adding cooking wine is just so smart!
I never thought of adding cooking wine to my cranberry sauce…what a great idea, probably adds a lot of mouthfeel too.
3 types of berries AND Sherry!! This is so going on our Thanksgiving menu!!
Love the addition of sherry! And I just so happen to have a bottle of that Holland House Sherry Cooking Wine on hand – I think I might have to make *one more* version of cranberry sauce this year. 😉 Thanks for linking to my cinnamon apple cranberry sauce!