Cherry Cranberry Sauce

We’ve all been there – at holiday tables where all of the sides and entrees vanish over the course of the meal, with one exception. The cranberry sauce. But not my cranberry sauce, oh no. If you want proof that the right kind of cranberry sauce can steal the show, then today’s recipe has got you covered. Prepared with cherry pie filling, cranberries, and pineapple, with notes of citrus from mandarin orange, and a medley of warm holiday spices, this cranberry sauce is both sweet and tangy, with just a background hint of “Tastes like Christmas.”

Best of all, this sauce comes together in just minutes flat and pairs deliciously with all of your holiday favorites – from roast turkeys to pork roast and steaks. It serves well as a side to charcuterie on crostini. Seriously, this cranberry sauce is a must have for any holiday table.

Now, without further introduction, let’s get to it.

What to Expect – Recipe Overview

If you’ve made it this far, you’re probably wondering what this recipe is like in terms of taste and texture, difficulty level, or maybe you have a few questions about pairing choices. If so, read on for the answers to these questions and more.

Taste and Texture

This Cranberry Sauce features sweet notes courtesy of the cherry pie filling and the pineapple. Then there are traditional tart notes from the canned cranberry, which comes together beautifully with the warm spice notes from the cloves and cinnamon. In terms of texture, the fruit should create a rich and creamy base, to which we’ll be adding some chopped raisins and walnuts, giving the sauce some chewy bite and nutty crunch. Taken together, this sauce makes a delightful addition to any holiday spread. The aromatic profile is also lovely, courtesy of citrus, nuts, and spices.

Difficulty Level

Beginner-friendly, and super easy at that. Honestly, this recipe could not be simpler to make. Seriously, you can whip this up in minutes flat.

Preparation Process

Again, super simple. All this recipe entails is draining and then mashing the canned fruits, combining those fruits with the other ingredients, and then mixing it all together. Seriously, that’s all there is to it. After you’re done mixing everything together, cover the sauce with cling wrap or seal it in an airtight container, and pop the sauce in the fridge for about an hour to let the flavors come together. I do recommend serving it chilled.

Pairings

Turkey, roast beef, pork shoulders, pork loins, roasted duck, or even steaks, this cranberry sauce pairs beautifully with all of your holiday favorites. And that’s true of your favorite sides as well, such as mashed potatoes, stuffing, or warmed dinner rolls with butter. You can even pair it with crostini alongside a charcuterie board, were it would provide contrast to cured meats and sharp cheeses.

Ingredient Checklist – Everything You’ll Need

As mentioned above, this recipe uses only the simplest ingredients possible, with everything affordable and readily available at your local supermarket. Here’s everything you’ll need.

• 2 (14-ounce) cans of whole cranberry sauce
  • Tip: For a chunky texture, use whole cranberry sauce, whereas if you prefer a smoother consistency, opt for puree. Both work just fine.
  • Substitution: Of course, you can make your own by combining fresh or frozen cranberries with sugar and them simmering until thickened. That said, canned gets the job done just fine.
• 1 (21-ounce) can of cherry pie filling
  • Tip: Use a cherry pie filling that you like, since really all we’re looking for here is the ‘cherry pie taste.’ I do recommend using a decent-quality filling, one that goes beyond just sugar and cherries.
  • Substitution: Homemade cherry filling is always an option. To make the filling is a bit of a process though, and involves reducing cherries in sugar and cornstarch, and then adding in spices (if desired). Honestly, though, I would recommend just using a storebought filling, since it really does get the job done just fine.
• 1 (20-ounce) can of crushed pineapple, drained
  • Tip: Ensure the pineapple is thoroughly drained. We don’t want any of the excess liquid.
  • Substitution: You can of course use fresh pineapple, but you’ll want to chop it up as finely as you can manage before mashing it.
• 1 (15-ounce) can of mandarin oranges, drained
  • Tip: You’ll want to gently mash the oranges before adding them to the sauce.
  • Substitution: You can of course use fresh citrus if preferred.
• 1/2 cup raisins, chopped
  • Tip: Soak the raisins in warm water or orange juice for 5–10 minutes to make them plumper and juicier.
  • Tip 2: For a slightly boozy option, soak the raisins in rum or whiskey instead.
  • Substitution: Feel free to experiment with any dried fruit, or mix and match.
• 1/2 cup walnuts, chopped
  • Tip: Lightly toast the walnuts before chopping to enhance their nutty flavor.
  • Substitution: My go-to would be pecans, but you can also use chopped almonds. That said, feel free to omit the nuts entirely if need be.
• 2 teaspoons vanilla extract
  • Tip: I do recommend using pure vanilla extract, as it offers not only the best flavor but also the best aroma.
  • Substitution: Vanilla pods or paste can be used if preferred.
• 1/4 cup applesauce
  • Tip: Your favorite apple sauce is all we’re looking for here.
• 3 teaspoons brown sugar
  • Tip: Adjust the amount based on your desired sweetness.
  • Substitution: There really isn’t a perfect substitute for brown sugar, so I wouldn’t recommend substituting it if you don’t have to. That said, a dash of maple syrup or a stir of molasses would probably be the way to go.
• 1 teaspoon ground cloves
  • Tip: Taste as you go, since cloves are one spice where a little goes a long way, so use sparingly, since you can always add more if desired.
  • Substitution: Allspice or nutmeg can replace cloves if needed.
• 1 teaspoon ground cinnamon
  • Tip: Pre-ground cinnamon is all we really need here, but you can of course opt for fresh.
  • Substitution: Pumpkin pie spice or a pinch of cardamom both work fine, either as substitutes or in addition to the cinnamon.

Tips for Preparing Cranberry Sauce

1. Draining the Pineapple and Mandarins
   • Excess liquid can turn this recipe from sauce to soup quickly. As such, you’ll want to make sure that you thoroughly drain the fruits.
2. Mixing Order
   • The order in which you mix the ingredients does matter. Be sure that you start off by combining the cranberry sauce and apple sauce as a base. This ensures an even distribution of the canned cranberry texture before adding heavier, chunkier ingredients. Will you ruin the sauce by swapping this order? Nope. But you will make the mixing harder than it needs to be.
3. Chopping and Toasting
   • Chop the raisins and walnuts as finely as you can manage. We want the sauce to have a uniform texture throughout, as opposed to big chunks here and there.
4. Adjusting Sweetness
   • Taste as you go. You want a nice balance of sweetness, citrus, and spice, and that means making adjustments as the sauce comes together.
5. Spices and Extracts
   • As mentioned above, taste as you go. That means adding the ground cloves and cinnamon gradually, to find the balance that best suits your palate. This is doubly true of the cloves, which can be potent – again, a little goes a long way.
6. Incorporating Cherry Pie Filling
   • You want to fold the cherry pie filling into the mixture gently, so as to avoid crushing the cherries, thus preserving their texture.
7. Chilling Time
   • Chilling the sauce is important, as it allows the flavors to meld together. Give the sauce at least an hour to chill, preferably overnight, if possible.
8. Storage
   • In the fridge, if you store the sauce in an airtight container, it should keep for about a week.

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And that’s our Holiday Cranberry Sauce. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!

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