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.
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 1 teaspoon of fresh chopped rosemary and ½ tsp of salt while cooking the cranberries and sugar.