Triple Berry Cranberry Sauce

Triple Berry Cranberry Sauce.


Named triple berry for the use of juice, whole fruit and dried fruit, this cranberry sauce is a family favorite modified over the years to switch from sugar to honey and reduced added sugars found in juice, marmalade and dried fruit. Finding acceptable alternatives can be challenging but worth the effort.  We love St. Dalfour” 100% Fruit Spread Orange Marmalade, and look for unsweetened, unsulphured dried fruits also. 

This cranberry sauce is of course good with Christmas turkey, but good year round with meat and poultry or as a pie filling or ice cream topping.


MAKES: 2 cups


1 cup unsweetened pomegranate, cherry or cranberry juice. Preferably organic. 

1/4-1/3 cup honey or maple syrup (more or less to taste)

1 10-12-ounce bag fresh or frozen cranberries

1/2 cup dried cherries, unsweetened or fruit juice sweetened (or cranberries or mixture of both)

3 tablespoon orange marmalade (look for unsweetened or fruit juice sweetened)

2 tablespoon fresh orange juice

2 teaspoon orange zest

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon


  1. Combine cherry juice and honey in a heavy saucepan and bring to a boil over medium heat. Stir until honey is dissolved.
  2. Add cranberries and dried cherries and cook until cherries soften and cranberries pop, stirring often for about 10 minutes.
  3. Remove from heat and stir in orange marmalade, orange juice, zest, and spices. Cool completely. Can be made three days ahead or frozen for one month.


Makes 2 cups



Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.