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