Cranberry Cherry Sauce

Happy Thanksgiving!

I can’t believe that Thanksgiving is here already, time is just going way to fast, in a blink of an eye it will be Christmas.  I do love this time of year though.  I love the baked goods, the holiday spirit and all the hustle and bustle.  I also like to relax, sit back and enjoy all of my blessings.

What are you thankful for?  For me it’s my family, that I have a job I love, my home and my blog.  Sometimes we take those things for granted but I do appreciate having all of these things.  I’m also thankful for my two crazy dogs, they always keep me on my toes.

Today I’ll be serving my Cranberry Cherry Sauce with dinner. This sauce is sweet and tart and my guess it would also be good turned into a crisp.  The past couple of years I have been really enjoying cranberries.  I used to think they were to tart, but now that I have learned to sweetened them up and incorporate into my meals I really love them.  I’m a big fan of dried cranberries too!  I love them in my granola!  he he Mmmm, granola, just made a batch, it’s cooling in the oven.  Anyway back to my sauce, here’s a pic of it.

This sauce is really easy to make, only took maybe 15 minutes and takes just a few ingredients.

I’m looking forward to the leftovers, I have some ideas in my head of what I want to do with the leftover cranberry sauce.  If I make what I plan and it turns out, I’ll be showing, but for right now it’s a secret.  shhhhhh

Cranberry Cherry Sauce

2 1/2 cups frozen cherries (I used Dark Pitted Bing Cherries)

4 cups fresh cranberries (12 oz bag)

1/4 cup Sugar

1 Tbsp flour

1 Tbsp cornstarch

1/2 tsp Cinnamon

1 cup water

1/2 Juice of an orange

1/2 teaspoon freshly grated orange zest


In a medium size pot, set the burner to medium heat, add all your ingredients except the orange zest. Stir occasionally, bring to a boil.  Lower the heat and simmer for 5 minutes.

Take off the heat, add orange zest and set a side to thicken.

Serving Size: 8 – 1/2  Cup servings

NOTE:  Can be made a head of time.  Just cover and place in a fridge for up to a week.

Calories per 1/2 Cup:  89,  Fat:  .01,  Sodium:  1,  Potassium:  48,  Carbs:  24,  Fiber:  4,  Sugar:  15,  Protein:  .08


I wish you and your family a blessed and Happy Thanksgiving!!


  1. “(I used Dark Pitted Bing Cherries” <– and where did you find those b/c TJs at least mine used to stock pitted frozen cherries but no longer. And I love cherries but refuse!! to pit them if I am going to cook with them.

    It's that cupcake frosting principle. I am all about the least amount of effort exerted and nothing too 'fussy' like pitting cherries, 1 by 1. lol

  2. Hi Averie,

    I bought the cherries from Target. It’s there Market Pantry brand in the frozen section. I always stock up on a couple of bags, like you, I don’t like to pit my cherries, it’s messy and time consuming!


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