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My Cranberry Cherry Sauce has become the most popular version of the cranberry sauces I make. I think it is because it is just a little sweeter than the others (cherries are naturally sweet) and because I use sugar substitute, people aren’t taken in all that extra sugar and I think they are grateful they have another choice. 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 am able to cut way back on the extra 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.. 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, Cranberry and Elderberry Sauce, and my Cranberry Orange Sauce

Instructions for making this side dish are ridiculously easy. Put everything but the zest and juice of the clementine in a large pot and bring to a boil. Cook until the cranberries start bursting and the fruit begins to break down. I help it a long with the back of a fork and mash up some of the cranberries and cherries.

After the sauce has thickened up (about 10 minutes), add the zest and juice of the clementine just to brighten up the flavors. Stir into the sauce. Take off the heat and let cool completely.

Store in the refrigerator in a covered container until ready to serve.

A couple of notes about substitutions. You can use frozen cranberries in the recipe. They work just fine. No clementines? Use the zest and juice of a small orange. You can also substitute black cherry juice for the tart cherry juice or omit it if you don’t have any on hand.

When it comes to sweetener, other options are Swerve or monk fruit Swerve and yes, good ‘ole fashioned sugar work just fine. No matter how you prepare it, be ready for an explosion of flavor.

If you liked this recipe, please leave a comment and rating below. I’d love to hear from you.

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

Sweet Potato Souffle with Crunchy Streussel Topping

Mushroom and Turkey Gravy.

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Cranberry Cherry Sauce

Using fresh cranberries and frozen cherries and Lankato Monk fruit sweetener, I'm able to whip up a low sugar cranberry sauce for the big Thanksgiving feast each year. The family loves it and its great as a sandwich spread the next day!

5 from 2 votes

Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Sides

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 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

Instructions

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.

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Keyword sides, thanksgiving

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.