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Katie's Cucina

Cran-Raspberry Sauce

Are you tired of eating the same old plain-jane cranberry sauce? Mix up your typical traditions and add some raspberries to your sauce. This is an easy-spruce-up-an-old-can-of Cranberry sauce kind of recipe. I loved this sauce, but my husband unfortunately wasn’t a fan of the raspberries. The raspberries really sweeten it up and give it a fruitier flavor! 
Do you typically stick with the canned cranberry or make your own? 


Source: EveryDay with Rachael Ray, November 2011
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 10 servings

Ingredients: 
1 cans (14 oz. each) jellied cranberry sauce
1 bag (10 oz.) unsweetened frozen raspberries

Directions:
1. Combine the cranberry sauce and frozen raspberries in a microwavable bowl. Microwave on high power, stirring occasionally, until the cranberry sauce has melted, about 8 minutes. Let the mixture cool to room temperature. Strain, if desired, to remove any seeds. Cover and refrigerate until chilled.


   

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2 Responses to “Cran-Raspberry Sauce”

  1. Gourmet Gadget Gal posted on November 17, 2011 at 2:54 pm (#)

    I'm working to expand my crazy extended family's love of the canned cranberry jelly and move them toward something fresh and delicious. I love raspberries and have plenty in the freezer so I'm going to try this!

  2. Rachel @ Not Rachael Ray posted on November 17, 2011 at 4:31 pm (#)

    My mom always makes a molded cranberry-raspberry jello on Thanksgiving–it is so good! They go so well together.

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