Cranberry Christmas Cookie Box + Cranberry Caramel Sauce Recipe

100% cranberry juice caramel sauce for a tart candy taste. This takes 10 minutes and can be used on ice cream, cakes, cupcakes, and brownies.

– 1 cup sugar 220g – ⅓ cup pure 100% cranberry juice 75g – 5 tablespoons butter 75g – 2 teaspoons pure vanilla extract – 2 tablespoons heavy cream optional (use this if you want a looser sauce)




A heat-resistant glass or bowl should be used to pour the cranberry juice into. Microwaved food that is warm to the touch. 

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STEP  1 .

The sugar and a few drops of lemon juice should be added to a pot. Combine the lemon by stirring it in. Begin the process of cooking the sugar by turning on the heat. 

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In the process of melting and turning brown, stir it with a wooden spoon to ensure that it caramelizes evenly and press out any lumps of sugar that may have formed.  

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During the process of the sugar melting and caramelizing, the majority of the lumps will dissolve on their own. Allow it to completely caramelize for one minute after it has melted completely.  

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While you are stirring, gradually pour the cranberry juice into the mixture. Take your time, or the caramel will become solid.  

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Following the addition of all of the ingredients, stir the mixture until the butter has melted and the sauce has become smooth.  

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Vanilla extract and heavy cream, if using, should be stirred in. Wait for it to cool. Place in a container that is airtight and keep it at room temperature.  

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See Also

Lemon Curd Cheesecake recipe