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Recipe

Cranberry-Raspberry Sauce

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Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.

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( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars 22%

3 Stars 44%

2 Stars

1 Stars

Member Reviews ( 1 )

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PREP TIME 20 Min
TOTAL TIME 1 Hr
SERVINGS 12

3: cups fresh cranberries (12 oz)

1 1/2: cups packed brown sugar

3/4: cup water

1/2: cup seedless raspberry jam

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1 In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
2 Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

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Expert Tips

If you like a chunky sauce, skip the straining step.

Granulated sugar can be substituted for the brown sugar.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 140

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 15mg;
Total Carbohydrate 35g

(Dietary Fiber 1g,
Sugars 31g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 11/22/2010 1:41:06 PM REPORT ABUSE zrock said:

Rating:

I just finished making this Cranberry-Raspberry sauce. Such a simple recipe, short list of ingredients and it is quick and easy to prepare. The taste however is amazing, a perfect blend of tart and sweet. This will now be an annual thanksgiving tradition at our house.

This reply was: Helpful Inspiring