Cranberry-Raspberry Sauce

Cranberry-Raspberry Sauce

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

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

3
cups fresh cranberries (12 oz)
1 1/2
cups packed brown sugar
3/4
cup water
1/2
cup seedless raspberry jam
  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.
Makes 12 servings (2 tablespoons each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If you like a chunky sauce, skip the straining step.
Substitution
Granulated sugar can be substituted for the brown sugar.

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