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Cranberry-Raspberry Sauce

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Cranberry-Raspberry Sauce
  • Prep 20 min
  • Total 60 min
  • Servings 12
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Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.
Updated Jan 5, 2010

Ingredients

  • 3 cups fresh cranberries (12 oz)
  • 1 1/2 cups packed brown sugar
  • 3/4 cup water
  • 1/2 cup seedless raspberry jam

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like a chunky sauce, skip the straining step.
  • tip 2
    Granulated sugar can be substituted for the brown sugar.

Nutrition

140 Calories, 0g Total Fat, 0g Protein, 35g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
15mg
1%
Potassium
125mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
6%
Sugars
31g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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