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