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Playing How to Make Cranberry Caramel Sauce by Kelsey Nixon

All you need is sugar, cream, butter and cranberry sauce to make this easy dessert sauce from Food Network star Kelsey Nixon that’s perfect for the holidays.

Kelsey uses this sauce in her Cranberry Carmelitas, but it would also be delicious served over vanilla ice cream or pound cake.

It will keep in the refrigerator for up to 2 weeks. Reheat before serving.


  • 1 cups sugar
  • ¾ cup heavy cream
  • 3 ½ tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 cup cranberry sauce or relish, strained


Serves: 2 to 3


In a heavy-bottomed saucepan, combine sugar and ¼ cup water over medium-low heat until sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until syrup is a deep amber color and temperature reads 330˚F on an instant-read thermometer, 5 to 6 minutes. Remove from the heat and carefully whisk in heavy cream (the mixture will bubble). Stir in unsalted butter and salt. Transfer caramel to a serving dish and let cool, then stir in cranberry sauce.