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 1 Tbs of chopped fresh rosemary to compliment chicken, pork, and roasted vegetables. I'm sure once you try it you'll love it too.
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 1 Tbs of chopped fresh rosemary to compliment chicken, pork, and roasted vegetables. I'm sure once you try it you'll love it too.
Cran-Raspberry Sauce
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
*Make this a savory sauce by adding 1Tbs of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.
1 12 oz package of fresh cranberries
1/2 cup of sugar
1 cup water
1 12 oz package of frozen raspberries
- 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.
- After the cranberries have cooled gently stir in the raspberries. Refrigerate until ready to serve.
*Make this a savory sauce by adding 1Tbs of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.
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