This raspberry cranberry sauce is a tasty twist on your regular cranberry sauce! I decided to try making it this way because I am crazy about cran-raspberry juice! It turned out so yummy, I am definitely adding this to my Thanksgiving menu from now on. I am also really excited to try it on our pilgrim sandwiches! That is one of my favorite recipes for leftover turkey and I usually get the cranberry sauce in a can, but this sauce tastes so much fresher and better! When I made this recipe I actually doubled it so I could take some little containers around to my family. This would make for a pretty little holiday gift for friends. This was really easy to make and pretty inexpensive. I got a huge bag of fresh cranberries at Costco.
Raspberry Cranberry Sauce
1 1/3 c. sugar
1 cup water
3 cups fresh, whole, and uncooked cranberries
1 cup raspberries
1 tsp almond extract (or vanilla)
Pour the sugar and water into a large saucepan. Stir together and bring to a boil on high.
Add the cranberries and raspberries and return to boiling.
Turn the heat down to medium so it is a low boil and cook for 10 minutes.
Place a strainer over a large bowl and pour the sauce in so the strainer catches the berries. Use a wire whisk to mash the berries to desired consistency then add them back to the sauce.
Stir in the almond extract then cover with some aluminum foil and let the sauce cool to room temperature on the counter.
Spoon sauce in to containers and keep refrigerated.