Cranberry Raspberry Sauce

Get ready to elevate your Thanksgiving feast with a burst of sweet and tangy flavors! In this recipe blog post, we're going to show you how to make the most irresistible homemade Cranberry Raspberry Sauce that will have your guests coming back for more.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 20

Resting Time 30

Total Time 55

Servings

Calories 101kcal

Author Katie

Equipment

Measuring Cups
Sauce Pan
Stove Top
Wooden Spoon

Ingredients

12 ounces bag fresh cranberries
1 cup Water
1 cup White Granulated Sugar
6 ounces Fresh Raspberries

Instructions

Rinse and drain the fresh cranberries. Pick off any stems or any bad berries. Do the same thing for the raspberries.
Then place them in a large sauce pan. Pour in 1 cup of water and the granulated sugar.
Mix well and then cook on medium-high heat for 5 minutes until the cranberries come to a boil. Reduce the heat to medium-low and cook for an additional 15-20 minutes, stirring often until the berries are cooked down and the liquid has thickened.
Once the cranberries are done cooking. Remove from the heat, mix well and let sit un-covered for 30 minutes. The sauce will naturally thicken. Enjoy immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

Notes

Popping Sound - As the liquid starts to heat the cranberries will begin to make a "popping" noise. This is totally normal!
Fresh Fruit - Think of other fresh fruit like mango, apples, pineapples, and even grapes to add to the cranberry sauce. Make sure you dice into bite size pieces if you decide to add fruit.
Raspberry Flavor - For a more intense raspberry flavor you can use a raspberry concentrate in place of water or remove the sugar and use a raspberry flavored simple syrup.

Nutrition