Site icon PB + P Design

Cranberry Mango Sauce

Hi Everyone,

Happy Sunday to you! One of my favorite side dishes to have at Thanksgiving is cranberry sauce. I personally think cranberry sauce gets a bad rap, don’t you? It’s one of those dishes that you must have, yet no one really seems to eat it. In my house my family only likes the cranberry sauce in the can. I don’t like that at all, I think it’s kind of gross. It reminds me of cat food. lol So every year I make homemade cranberry sauce just for me. I love it! It’s sweet, tart, pretty and so versatile and I think it goes great on top of turkey. This year I thought I would change-up my traditional recipe and make Cranberry Mango Sauce.

I have to admit this maybe one of my best cranberry sauces yet. Your first bite is sweet and then at the end you get a nice tart flavor. Plus, you get little bites of sweet mango. The sauce is super easy to make too! All I used was fresh cranberries, mango, apple juice and maple syrup. I wanted to make it as natural as I could. Matter in fact I bought all of my ingredients at Trader Joe’s.

To make it, all you do is add all of your ingredients in a large pot, and bring it to a boil. Let it simmer until the cranberries pop and the mango is softened. Let it cool to room temperature and refrigerate until ready to serve. I was a little concerned that it would be to liquidy, but once it cooled it really thickened up. You can also make this sauce a couple of days a head of time. The whole thing takes about 20 minutes to make.

Cranberry Mango Sauce
Prep time
Cook time
Total time
A sweet and tangy cranberry sauce chock full of mangoes and sweetened with maple syrup.
Recipe type: Side Dish
Cuisine: American
Serves: 6½ cups
  • 3 cups cranberries
  • 1 mango, peeled, seeded, diced
  • 1 cup maple syrup
  • ½ cup apple juice or orange juice
  1. In a large sauce pan add all of the ingredients. Bring to a boil, lower the heat and simmer for 10 - 12 minutes, until the cranberries pop and mangoes are soft..
  2. Let the sauce cool to room temperature and store in the refrigerator until ready to serve.
Let the sauce cool to room temperature, it will thicken up. Can be made up to 3 days in advance.
Nutrition Information
Serving size: ½ cup Calories: 160 Fat: .02 Carbohydrates: 41 Sugar: 34 Sodium: 8 Fiber: 2.3 Protein: .03 Cholesterol: 0

I love my cranberry sauces! Here are a few recipes that I made in the past.
Cranberry Apple Sauce

Cranberry Cherry Sauce

Cranberry, Cherry, Pear Chutney

Cranberry, Pear and Rosemary Chutney

Do you like Cranberry Sauce? Do you have a special Cranberry Sauce Recipe?

Have a wonderful rest of the weekend!



Exit mobile version