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Blue Cranberry Sauce

"This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold)."
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servings 82 cals
Original recipe yields 9 servings (8 to 10 servings)


  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
  3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

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Read all reviews 279
  1. 346 Ratings

Most helpful positive review

This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great, but looked beautiful. My kids ate it alone, without the turkey...

Most helpful critical review

Made this for Christmas and it went over pretty well. I had to add extra sugar -- pretty much double -- to get it sweet enough that it didn't make you pucker when you ate it. Or, to get it on pa...

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Most positive
Least positive

This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great, but looked beautiful. My kids ate it alone, without the turkey...

HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well, so it's not as al...

This was the first time I tried to make a homemade cranberry sauce and it was a HUGE success. Both families were raving about it anf it was so simple. I did add an extra 1/2 cup of sugar and it ...

This is super easy to make, and it is a HUGE hit everywhere I take it. It is the perfect combonation of Sweet and Tart! The recipe is perfect as-is!

Excellent. I used frozen blueberries. Use ALL the spices, it really helps. In order for the flavors to "blend", be sure to squish the cranberries to be sure the skins are all popped. Also, i...

This was wonderful! Instant family tradition, I don't think we'll have a Thanksgiving again without this. I can't beleive how -easy- it was. Just don't forget to pick over the cranberries. A...

Absolutely wonderful. I read the reviews and added and additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries. Tasted wonderful and looked great on...

I made this for my then-boyfriend (now fiancee) as part of the first meal I ever cooked him. I made it with 1 cup frozen blueberries and 1 cup frozen raspberries. It was incredible!! (I served i...

Big hit last year for Thanksgiving...I'm not a big fan of cranberry sauce, but really enjoyed this one. Will make again this year. I used frozen blueberries, because I couldn't find fresh, you...