Serves 8
4 tablespoons unsalted butter 
1 butternut squash (about 2 ½ pounds) 
1 ½ cup Gruyere or Swiss cheese, grated 
½ cup parmesan cheese, grated 
1 ½  teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1 cup heavy cream 
1 cup Panko breadcrumbs 
 

1. Preheat oven to 375°F. 
2. Brush a 9 X 13-inch baking pan with 1 tablespoon butter melted butter. 
3. Peel the squash, then cut in half lengthwise. Remove the seeds. Slice each half into ¼ inch slices.
4. Combine the cheeses and salt and pepper in a small bowl.
5. Arrange half the squash in the bottom of the buttered baking dish and sprinkle half of the cheese on top. Layer the remaining squash on top and sprinkle the remaining cheese on top. 
6. Pour the cream evenly over squash and cheese. 
7. Melt the remaining 3 Tbs of butter and toss with the Panko crumbs in a bowl.  Sprinkle Panko crumbs over the top layer of cheese.  
8. Cover the pan with foil and bake for 35-45 minutes until the squash is soft when pierced by a fork. Remove the foil and continue to cook until the breadcrumbs have browned, about 10 minutes. Serve immediately or refrigerate and warm in the oven before serving. 

Alternatives: Use Yukon Gold or Red Bliss potatoes instead of squash. You can also substitute cauliflower or broccoli for the squash. 

Here is a perfect holiday cocktail. A little sweet and a little sour. Best of all, this cocktail will help you use up any leftovers of my delicious Cran-Raspberry Sauce 

makes one 5 ounce cocktail
​
3/4 ounce maple syrup
3/4 ounce fresh lemon juice
1 ounce cran-raspberry sauce (or other raspberry sauce or favorite fruit jam)
3 ounces whiskey- Jack Daniels is perfect!
optional: 2 dashes of Angostura bitters
Ice cubes for mixing and serving

Optional additions
¼ cup seltzer water
**1 egg white

1. In a cocktail shaker filled with 5 ice cubes, combine together the maple syrup, lemon juice, cram-rasp sauce, whiskey, and bitters (if using).
2. Fill a 7 ounce glass with ice. Cover your shaker and shake your cocktail for 30 second. Pour into your glass of ice. Top with the seltzer, if using, and give it a stir. Serve immediately.

**If using egg white (which is traditional for this drink) put in a shaker with all the ingredients and the ice. Leave the seltzer out.

​Serves 6


2 pounds fingerling potatoes-or other small potatoes
4 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
4 cloves garlic, thinly sliced
¼ pound thick-cut bacon, diced-or diced pancetta
½ cup parsley, chopped
salt and pepper
 
 

1. Preheat oven to 425 degrees. Drizzle a rimmed baking sheet with 2 tablespoons oil. Place the potatoes onto the baking sheet and shake the pan to coat the potatoes on both sides with oil. Season with the salt and pepper.
2. Place the pan into the oven and cook for 25 minutes or until the potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil and the bacon. Cook until the bacon begins to brown. Add the sliced garlic and cook for 1 minute. Remove the pan from the heat and set aside. 
4. When the potatoes are fork tender, remove the pan from the oven. Gently press down on each potato to “smash” it and flatten a bit. Be careful to not flatten too much. You don’t want the potatoes to break apart losing their shape.
5. Warm the bacon and garlic on the stove. Add the potatoes in a single layer. Turn the potatoes over to coat both sides with the garlic and bacon. Place the potatoes onto a warmed platter. Continue with the remaining potatoes and place onto the platter. Drizzle any remaining garlic and bacon onto the potatoes and sprinkle with parsley. Serve hot. 

Additions: Add 1 teaspoons chopped rosemary when cooking the garlic.

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.

Serves 6-8
1 butternut squash (about 2 pounds), peeled, seeded and cut into ½” cubes
4 tablespoons olive oil
10 large thinly sliced garlic cloves
4 cups chopped baby arugula 
1 tablespoon chopped sage or rosemary
1 cup chopped flat-leaf parsley
Kosher salt
Pepper, freshly ground
½ cup shredded Parmesan cheese or crumbled feta
 

1. Preheat the oven to 400 degrees.  In a large bowl combine the butternut squash and olive oil with 1 teaspoon of salt and ½ teaspoon of pepper.  Divide the squash between 2-3 sheet pans.  Cook for 10-12 minutes or until it is just fork tender. Remove from the oven and set aside uncovered. As an alternative to roasting, steam the squash for 8-10 minutes in a large covered sauté pan with ¾ cups of water and 1 teaspoon of salt.   
2. Place 3 tablespoons olive oil and the garlic slivers in a large sauté pan.  Cook over medium-low heat, stirring occasionally until softened and lightly browned, about 5-8 minutes.  
3. Add the chopped arugula, sage, and parsley to the garlic and toss for 3 minutes or until the arugula is wilted and the sage is fragrant. Add the cooked squash into the pan and toss gently to combine and heat through.  Taste and season with salt and pepper as needed. Place the squash onto a platter and sprinkle the shredded parmesan cheese on top.  

Optional: Top with Greek yogurt (1 ½ cups Greek yogurt, 1 garlic clove-crushed, 1 tsp lemon zest, salt to taste. 
 

Serves 8-10
1  6-7 pound bone-in/skin-on turkey breast
4 Tbs unsalted butter, softened
2 Tbs chopped fresh flat-leaf parsley
2 Tbs chopped fresh thyme, 1 tsp dried
Salt and freshly ground pepper 
Let the turkey stand at room temperature for 1 to 1 1/2 hours.

1. Preheat an oven to 425°F. 
2. Mix butter, 1/2 tsp salt, and ¼ tsp pepper in medium bowl with the chopped herbs until thoroughly combined.
3. Carefully separate turkey skin from meat over breast; avoid breaking skin. 
4. Work the butter mixture under skin on both sides of breast and rub skin of turkey to evenly distribute butter over breast. 
5. Spray a V-rack with nonstick cooking spray and set inside large roasting pan. Place turkey in rack with skin side facing up; pour 1 cup of water into roasting pan. Roast turkey for 30 minutes. 
6. Reduce oven temperature to 325 degrees. Continue to roast turkey until thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. 
7. Transfer turkey to carving board, cover with foil, let rest for 20 minutes or up to one hour. Carve and serve.

Serves 6
 
4 tablespoons unsalted butter
1 ½ pounds celery root, peeled, cut into ½” dice 
½ pound baking potato, peeled and cut into 1/2-inch dice- 
2 garlic cloves
​1 cup chicken stock
¾ cup heavy cream, warmed
3 Tbs fresh scallions, minced 

1. In a medium saucepan, combine the butter, celery root, potato, garlic, and stock and bring to a boil. Reduce the heat and simmer until tender, about 30 minutes. If stock remains, drain in a colander set over a bowl and reserve the cooking liquid. 
2. Mash the celery root and potato with a potato masher or put through a potato ricer. 
3. Add as much of the warmed cream and reserved cooking liquid as necessary to form a soft puree.  Season with salt and pepper.
4. Transfer the puree to a serving dish and top with the minced scallions.

 
Notes: For a low-carb option, use cauliflower in place of potato.

This recipe is from the wonderful cookbook "Spice" by Ana Sortun. Ana is a celebrated Boston based chef who I had the pleasure of working for at the beginning  of my cooking career. If you are in the Boston area you must seek out her restaurants Oleana, Sarma, and Sofra Bakery

Serves 4
 
4 medium carrots
2 Tbs butter
½ vanilla bean or ½ tsp vanilla extract
1 Tbs lemon juice
Kosher salt and freshly ground pepper

1. Peel the carrots and slice on the bias into ¼ inch thick slices.
2. Melt the butter medium heat in a 4 quart saucepan. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the butter.  If using extract, add it to the butter. 
3. Add the carrots and ½ cup of water to the pan and cook over medium heat until they soften and become lightly glazed, about 10 minutes. 
4. Add the lemon juice and stir.  Season with salt and pepper.

I love to discover a delicous low-carb substitute for a favorite starchy or high-carb recipe. This mashed cauliflower is a delicious replacement for mashed potatoes. 

Mashed Cauliflower
Serves 6-8

1 medium head cauliflower, roughly chopped
4 cloves garlic
3 ounces cream cheese-full fat
2 tbsp unsalted butter
salt and pepper to taste
½ cup flat leafed parsley, chopped

1. Steam the cauliflower and garlic until easily pierced with a fork, about 10-15 minutes.
2. Drain the cauliflower in a strainer. Using a ladle, press the cooked cauliflower to remove extra water. Place the cauliflower into a large mixing bowl. 
3. Add the cream cheese and butter and mash with a potato masher or purée with an immersion blender.
4. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.

Today I'll be cooking on WMUR's Cook's Corner and I've invited my trainer, Beth Civiello from Orange Theory Fitness to join me...hence the orange theme to my Thanksgiving side dish selections. I have been working out at Orange Theory in Nashua, NH for two years now and I absolutely love it! Over the years I have combined walking, running, and weight lifting as part of my workout routine. Two years ago I decided I needed someone to lead me through a routine that would challenge me and move me beyond my comfort zone. Orange Theory trainers and routines do just that. With the workouts and healthy food in mind, I chose these recipes to feature for my Thanksgiving feast. I hope you enjoy my Orange!

Check out the video here:     Cook's Corner

Adapted from a recipe by:
​Ana Sortun "Spice Flavors of the Eastern Mediterranean”

Serves 4
 
4 medium carrots, peeled and sliced on the bias, about 3 cups
3 Tbs butter
½ vanilla bean (or ½ tsp vanilla extract)
1 Tbs lemon juice

1. Melt the butter in a medium sized saucepan. 
2. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the melting butter.  If using extract, add it to the butter. 
3. Add the carrots to the pan.
4. Cook the carrots over medium heat until they soften and become lightly glazed, about 10-15 minutes. Add the lemon juice and stir.  Season with salt and pepper to taste.

This recipe is a variation of my "Gremolata Stacked Potatoes" from my cookbook "Beautifully Delicious". I simply substituted sweet potatoes. Easy and delicious!

Gremolata is a traditional Italian herb paste that is a simple combination of five ingredients: parsley, garlic, lemon, Parmesan, and extra virgin olive oil. With its bright, citrusy flavor, gremolata transforms ho-hum recipes into amazing dishes! Here I’ve combined gremolata with thinly sliced sweet potatoes and roasted them to create a tasty side dish. It’s simple, delicious, and gorgeous!   
Serves 6
 
½ cup loosely packed chopped flat-leaf parsley
Zest of 1 lemon
2 small minced garlic cloves
½ cup grated Parmesan cheese
4 tablespoons extra virgin olive oil
½ teaspoon Kosher salt
1 pinch pepper, freshly ground
4 medium sweet potatoes (I try to buy longer, thinner potatoes to fit niceley into the muffin tins when sliced and stacked)
 
Preheat the oven to 400 degrees. Spray 12 standard muffin cups generously with nonstick cooking spray or, if you don't have muffin tins, line a baking pan with foil.

To make the gremolata, combine the parsley, lemon zest, garlic, Parmesan, oil, salt, and pepper in a bowl and set aside. 

Peel the potatoes and slice them thinly (about ⅛ of an inch) using a sharp knife or mandolin. Add the potato slices to the gremolata and toss to coat. I use my hands to be sure to coat the potatoes evenly. Stack the potatoes to fill each muffin cup over the rim by about ½ inch (if you are not using a muffin tin, place the stacks on you foil lined baking pan). Press the stacked potatoes down firmly. Bake until the tops and edges of the potatoes are browned and the centers are tender when pierced with a fork, about 35 to 45 minutes. Remove the potatoes from the oven. Cut around each stack with a sharp knife and remove them with a spoon. Serve hot. These can be made one to two days in advance and reheated, covered, in a 300 degree oven for 20 minutes, or until heated through. Serve two or three stacks per person.

Serves 6

2 pink grapefruit
3 oranges
10 mint leaves, chopped
2 tablespoons extra-virgin olive oil-I used a basil infused olive oil I bought at Whole Foods
Freshly ground pepper
Kosher salt

1. Cut the rind off of the grapefruit and oranges being certain to remove all of the white pith from the fruit. Slice each into 1/8" thin, round slices. Place decoratively onto a platter.
2. Sprinkle with the mint and drizzle with the olive oil. Finish with a few grinds of pepper and two pinches of salt. 

This is a great "last minute" veggie that is ease to prepare. A new favorite at our house!

Serves 6

1 poud butternut squash spirals
4 tablespoons unsalted butter
4 sage leaves, chopped
Freshly ground pepper
Kosher salt

1. Melt the butter in a large saute pan over medium heat. Add the chopped sage and cook for 1 minute or until fragrant. Add the butternut squash spirals to the pan.
2. Cook, stirring occasionionlly to coat the squash with the sage butter for 5 minutes. The squash should be softened but still have a little "bite" to it when tasted. Season with pepper and salt to taste. Serve immediately.

​
​

​This recipe is perfect for using up Thanksgiving leftovers. Chop up your leftover turkey and use it as the base. Throw in your leftover peas and onions, top it with the last of the mashed potatoes or rutabagas. Even savory sweet potatoes will be tasty and beautiful on this dish. Do you have any stuffing left? Put that on top. The possibilities are endless!

Makes one large pie
1 ½ pounds leftover, cooked turkey, finely chopped(or raw ground turkey)
2 teaspoons thyme, dried (or 1 tablespoon fresh)
½  teaspoon allspice
1 pinch nutmeg
1 large onion, diced
5 cloves garlic, chopped
2 large carrots, diced
3 tablespoons tomato paste
1 cup stock (chicken or beef)
3 cups leftover mashed potatoes or 1 rutabaga, peeled and cut into 2 inch cubes
1 cup butter
1 cup cheddar cheese, grated and divided
salt and pepper

If using leftover turkey:
Heat a large sauté pan over medium high heat with 2 tablespoons of olive oil, onions, carrots, garlic, thyme, allspice, and nutmeg until the vegetables are soft, about 5 minutes. Proceed to #4
           
​ If using raw ground turkey, skip to #2

1. Add the meat and seasonings (reserve ½ teaspoon of thyme), and cook until the meat no longer looks pink.
2. Add the vegetables and cook for 5 to 7 minutes longer.
3. Stir in the tomato paste and stock. Reduce the heat, and simmer uncovered for 15 to 20 minutes.
4. In another pot, cover the rutabagas with water and 1 teaspoon of salt and boil until they are tender, about 30 minutes. Drain well and put them back into the pot and mash until they are smooth. Add the butter and 2/3 cup of the cheese. Season with salt and pepper to taste.
5. Spoon the meat mixture into a deep-dish pie pan or a large baking dish.
6. Cover with the rutabaga mixture and sprinkle the remaining 1/3 cup cheese over the top.
7. When ready to bake, preheat oven to 425°F and bake for 35 minutes.

 I was just chatting with a reporter from The Hippo Press and he asked me for some ideas for Thanksgiving leftovers. Its an interesting idea to design recipes that will help to use up those little bits of leftover sidedishes and turkey. Here is a great idea to use up everyone's favorite mashed sweet potato casserole. If your's is on the sweet side (with or without marshmellos), use the leftovers to create these mini apple pies. 
​

Makes 12 mini pies, baked in a mini muffin tin
·       Any basic single-crust pie dough or a single-crust from a premade pie dough from the grocery store.
·       1 large sweet potato
·       3 tablespoons unsalted butter
·       1 Granny Smith apple, diced very small
·       1 Cortland apple, diced very small
·       3 tablespoons brown sugar
·       ¼ teaspoon cinnamon
·       1 teaspoon apple cider vinegar or lemon juice
·       ¼ cup dark brown sugar
·       ¼ cup quick oats
·       ¼ cup flour
·       1 teaspoon cinnamon
·       3 tablespoons unsalted butter

1. Roll out the dough and cut into 12 rounds using a 2 ½ inch cookie cutter. Place each round into a mini muffin tin. Refrigerate while preparing filling and topping.
2. Preheat oven to 400 degrees.
3. For mashed sweet potato, roast a large sweet potato in the oven until soft and easily pierced with a fork, about 25 minutes. Discard the skin and mash with 3 tablespoons of butter and ½ teaspoon salt. Set aside.
4. To make the apple filling, combine diced apples, brown sugar, cinnamon, and vinegar. Set aside.
5. To make the crisp topping, combine the brown sugar, oats, flower, cinnamon, and butter in a food processor or by hand until it forms crumbles.
6. Remove the muffin tin from the refrigerator and fill each crust half-way with apples. Top with 1 teaspoon mashed sweet potato.
7. Place in the oven and cook for 12 minutes.
8. Remove minis from oven and top with 1 tsp crumb topping. Reduce oven temperature to 350 degrees and cook for another 15 minutes. Remove from oven and let cool before serving. 

Tip #1...Dry your stuffing bread ahead:
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in the stuffing. 
Tip #2...Cook your stuffing outside of your turkey:
Cut down on turkey cooking time by cooking your stuffing outside of your turkey.  
Tip #3...Prepare your stuffing ahead and reheat:
I love to prepare side dishes and desserts ahead of time if at all possible.  Stuffing is the perfect cook ahead item.  The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3 of the recipe below.

12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking dish
4 medium ribs celery , chopped fine
2 medium onions , minced
1/2 cup minced fresh parsley leaves
3 tablespoons minced fresh sage leaves or 2 teaspoons dried
3 tablespoons minced fresh thyme leaves or 2 teapoons dried
1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
3 pounds high-quality sandwich bread (white), cut into 1/2-inch cubes and dried (see note)
5 cups chicken stock or low-sodium canned chicken broth
4 large eggs , beaten lightly
2 teaspoons table salt
2 teaspoons ground black pepper
 
 Instructions

1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.
2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

Note: If you want a stuffing that is moister, drizzle the dressing with some of the turkey pan drippings or more chicken stock.  

Makes 2 cups
 
3 Tbs unsalted butter
3 Tbs flour
1 Tbs unsalted butter
2 Tbs shallots or yellow onion, finely chopped
1 ½ cups apple cider
2 cups turkey stock (de-fatted) or low-sodium turkey or chicken broth (Better Than Bullion is very good)
2 tsp fresh sage, chopped or 1 tsp dried
*Pan drippings from a roasted chicken or turkey if you have them

1. Using your fingers, knead the butter and flour together to form a paste.  Set aside.
   
   
2. Place the butter and chopped shallots into a medium sauté pan over medium-low heat.  If you have pan drippings from a cooked turkey, add them to the pan. Cook, stirring occasionally just until the shallots soften, about 2-3 minutes. 
   
3. Add the cider, stock, and sage to the pan and bring to a boil then lower the heat to a simmer. Cook until the liquid is reduced to 2 cups, about 10-15 minutes.
   
4. One tablespoon at a time whisk the butter herb paste into the simmering liquid to thicken. Continue cooking while stirring until the gravy is thick enough to coat the back of a spoon. Season with salt and pepper to taste.  Serve immediately or cool and refrigerate for later use.  This gravy freezes well so make extra and freeze!

I am always happy to refer to excellent recipes.  Cook's Illustrated is one of the best when it comes to "tried and true" recipes.  This is the recipe I've used in my classes and at home.  Enjoy!

1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
1 tablespoon unsalted butter , melted

1. Prepare brine recipe from www.thepioneerwoman.com and place turkey in brine for 16-24 hours.
2. Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400 degrees for 12- to 18-pound bird or 425 degrees for 18- to 22-pound bird. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.
3. Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure, and tuck wing tips behind back. Brush turkey breast with 2 tablespoons butter. Set turkey breast-side down on prepared V-rack; brush back with remaining 2 tablespoons butter. Roast 45 minutes for 12- to 18-pound bird or 1 hour for 18- to 22-pound bird.
4. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees if roasting 18- to 22-pound bird. Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer for 12- to 15-pound bird, about 1 1/4 hours for 15- to 18-pound bird, or about 2 hours longer for 18- to 22-pound bird. Transfer turkey to carving board; let rest 40 minutes to 1 hour.  Carve and serve.

I have found that brining a turkey is a great way to help the meat retain its moisture.  The recipe that I've used at home and in my classes is a recipe by The Pioneer Women.  

Let me begin this post with a big THANK YOU to my friend Kaaren who gave me this recipe years ago.  It has become a favorite dish on my Thanksgiving table and a favorite recipe at my cooking demonstrations.  I make batches and batches of this tart-sweet sauce to freeze and have long after fresh cranberries are no longer available at the grocery store.  I'll even buy bags of cranberries and freeze them to assure I have this sauce all year long.  I use frozen raspberries which are sweet and economical.  
On the sweet side, I serve this sauce for dessert draped over pound cake and ice cream.  I also use it the breakfast table served on oatmeal, yogurt, and cottage cheese.  To add a savory side to the sauce I've prepared it with chopped fresh rosemary to compliment chicken, pork, and roasted vegetables.  I'm sure once you try it you'll love it too.

​Makes 3 cups
 
1 12 oz package of fresh cranberries
1/2 cup of sugar
1 cup water
1 12 oz package of frozen raspberries
 

1. Combine water, sugar, and cranberries in a medium saucepan. Bring to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Turn off the heat.  Cool the cranberries to room temperature.
   
   
2. After the cranberries have cooled gently stir in the raspberries.  Refrigerate until ready to serve.

 
*Make this a savory sauce by adding 1 teaspoon of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.