Surprise your guests this Thanksgiving with a delicious twist on the cranberry sauce. This Cranberry and Elderberry Sauce adds a little something special to a holiday classic. It is so easy to make and absolutely delish.
Because of the flavor profile, elderberries seemed like a natural fit for this year’s cranberry sauce and the results said I was right. They added a slightly richer and sweeter taste. They also provided some unexpected texture…kind of like the soft seeds of a raspberry. My family loved this recipe and it is so easy to make.
You are basically added all the ingredients into a large pot or dutch oven and cooking until the mixture boils, then lowering the heat and cooking stirring occassionally until thick. The cranberries will burst and the elderberries will soften. You can use fresh or frozen cranberries making this easy to make during other times of the year. I used Swerve sugar substitute in this recipe to eliminate the extra sugar but as always, feel free to substitute equal amounts of regular sugar or honey. Both work just fine.
The secret ingredient in this dish is the elderberry balsamic vinegar. It just adds an amazing depth of flavor that brings the whole thing together. If you don’t have the elderberry balsamic vinegar, you can use regular balsamic vinegar or leave it out completely. But, if you can, add it. It was amazing.
Be sure you let the sauce cool completely. Then, refrigerate covered until ready to serve. It is perfect with the traditional turkey but also is great with other poultry like chicken and cornish hen. Also, try it as a spread on a sandwich or wrap. Soooo good.
If you are looking for other cranberry sauce recipes this holiday season (or anytime you want something special), try these.
Jellied Cranberry & Pomegranate Sauce
Looking for other elderberry recipes? Don’t miss my elderberry jam and elderberry liqueur recipes.
Cranberry and Elderberry Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups Fresh or frozen cranberries
- 1/4 Cup Dried elderberries
- 1/2 Cup Swerve or Lakanto Monk Sugar
- 2 Tbsp. Patricia and Paul Elderberry Balsamic Vinegar
- 1/4 Tsp. Ground cloves
- 1/4 Tsp. Fresh ground nutmeg
- 1/4 Tsp. Cinnamon
- Pinch of kosher salt
Instructions
- Add all the ingredients to a small saucepan and bring to a boil over medium-high heat. Stir frequently to keep from burning.
- Reduce the heat to low and simmer for 10-15 minutes until the cranberries have burst and the sauce has thickened. Remove from the heat and cool completely.
- Store in a covered container in the refrigerator until ready to serve. Serve in a small bowl with your favorite poultry dish.
