Cranberry Raspberry Sauce
This sweet cranberry raspberry sauce recipe is a tart fruit forward spin on the traditional thanksgiving cranberry sauce.
Equipment
Ingredients
- 2 1/2 cups Fresh Cranberries
- 1 1/2 cups Fresh Raspberries
- 1 cup Brown Sugar
- 1 tbsp Lemon Juice
- 1/2 cup Cranberry Juice, (or water)
- 2 tbsps Butter
- 1 tbsp Cornstarch
Instructions
- Add fresh cranberries, fresh raspberries, brown sugar, and lemon juice to a medium saucepan over medium heat. Allow the mixture to cook down for 10-15 minutes, let the cranberries pop and reduce.
- Then add a 1/2 cup water or cranberry juice and continue to cook for another 10 minutes, until the mixture thickens. Mix together cornstarch and 1 tbsp of water in a small bowl and add to the sauce.
- Cook for 3-5 more minutes and remove from the heat. Add butter and stir until it has melted. Allow the cranberry raspberry sauce to cool. Serve cold or at room temperature.
Notes
Substitutions
- If you don't have or can't find fresh raspberries, you can use raspberry jam. I recommend using about 1/4 cup. Simply stir it into the reduced cranberries (more info in the recipe card).
- Use pure maple syrup or honey in place of sugar if you prefer natural sweeteners.
- In place of cranberry juice, you can also use apple juice or orange juice.
- You can use frozen cranberries and raspberries, however, you may need to cook the sauce a little longer as frozen fruit tends to release a bit more water.
Nutrition
Calories: 111kcal, Carbohydrates: 24g, Protein: 0.4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 21mg, Potassium: 74mg, Fiber: 2g, Sugar: 21g, Vitamin A: 81IU, Vitamin C: 8mg, Calcium: 22mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!