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12 servings


0 hours 20 mins


0 hours 20 mins


1 hours 40 mins

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1 12 oz. bag of fresh cranberries

1 10 oz. bag of frozen sweet cherries

½ cup of Lakanto sweetener (monk fruit)

1 cup of water

½ cup of Tart Cherry Juice

Zest and juice of one clementine


1. Add everything to a large pot and cook until the cranberries burst and the sauce thickens and comes together. Bring to room temperature and chill.

NOTES: Since I usually make this around the holidays when fresh cherries aren’t available, I use frozen. However, if you have fresh cherries, by all means use those. I use Lakanto sweetener since there is no after taste and I cut way back on the sugar and calories. I add the tart cherry juice to give it a little extra punch of cherry BUT I’ve also omitted the juice for a zero point cranberry sauce (for all my weight watcher friends). The family loves it on sandwiches or with roast chicken year-round.

This is a great make-ahead dish for the holidays.  It will hold in the refrigerator for days so you can make it well in advance of a holiday meal like Thanksgiving.  Serve it in a beautiful silver bowl for an elegant touch on your holiday table.  Be sure to try some of my other cranberry sauce recipes like my Jellied Cranberry-Pomegranate Sauce and my Cranberry Orange Sauce.

To continue making the holiday meal stress free, be sure to check out my make ahead recipes like my Make-ahead Mashed Potatoes, Nanny’s Stuffing and my Sweet Potato Souffle with Crunchy Streussel Topping and my Mushroom and Turkey Gravy.  Enjoy.