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.
I love to have cranberry sauce all through the season and love how you used sherry cooking wine in your recipe!
This is the most creative cranberry sauce recipe I’ve seen. I can’t wait to try it, Lori!
This is absolute genius, all those berries and the wine must give amazing flavor to this sauce, I’m making a last minute recipe switch for tomorrow 🙂
Awesome and I just love saying “sherry triple berry” really fast!
lol 🙂
This looks so delicious!! I love the addition of other berries and the sherry that is such a smart idea!
Oh I love the use of all the different berries, great idea!
Funny about your husband’s comment about homemade cranberry sauce being too chunky…glad he came around! My family in law is a big cranberry sauce/jelly from the can too, but I make homemade sauce every year anyway, for me 🙂 Your triple berry version with the sherry vinegar sounds absolutely delicious!
Cranberry sauce is my favorite Thanksgiving dish! I’ll have to try using sherry next time I make mine.
This is such a great recipe Lori!! I’m going to be picking up a bottle ASAP! Thanks 🙂
How have I never thought to add more berries to my cranberry sauce?! My mouth is watering!