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The Cranberry Sauce That’ll Win Over Any Skeptic

Forget the usual gelatinous cranberry sauce! This version has a special twist—grapes. They add a burst of juicy texture that transforms the dish from ordinary to irresistible. For those who usually pass on cranberry sauce, this recipe is a game-changer, and trust me, there won’t be any leftovers!

What Makes It Special

The grapes add a fresh, plump texture that perfectly complements the tangy cranberries. Cook until the cranberries just start to pop, leaving the grapes whole for a beautiful contrast. This little detail makes all the difference, creating a sauce that’s the perfect mix of tart and sweet.

Make-Ahead and Storage

This cranberry sauce is perfect for prepping ahead! It keeps in the fridge for up to a week, or you can freeze it. I recommend letting it defrost in the fridge a couple of days before serving or at room temperature on the day.

Serving Tip

I love mine chilled, especially alongside turkey. One taste, and even the biggest cranberry sauce skeptics will be reaching for seconds!

Cranberry and Grape Compote

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
Adapted from Martha Stewart's Cranberry and Grape Compote recipe.
Cranberry sauce gets an upgrade with grapes—bringing a sweet-tart burst and a satisfying crunch that makes this combo truly unforgettable!

Ingredients 

  • 1 12 oz bag cranberries
  • 4 cups red grapes
  • 1 cup sugar
  • 1 medium size orange, zest and juice
  • 1 cup water

Instructions

  • In a saucepan, add all the ingredients together and bring to a boil.
  • Reduce heat to low and let it simmer for 15 minutes, occasionally stirring. You will know it’s done when the cranberries pop.

Nutrition

Serving: 1portion | Calories: 312kcal | Carbohydrates: 81g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 349mg | Fiber: 2g | Sugar: 76g | Vitamin A: 173IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

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