Cranberry-Raspberry Sauce

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

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 12

Ingredients

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.

Expert Tips

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

Granulated sugar can be substituted for the brown sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
15mg
15%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
2%;
Iron
4%;
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.