Raspberry Cranberry Sauce
Raspberry Cranberry Sauce brings a sweet, tangy twist to traditional cranberry sauce. It cooks up in no time and is a delicious addition to Thanksgiving dinner!
Servings 12
Calories 157kcal
Ingredients
- 1 1/3 c. sugar
- 1 cup water
- 3 cups cranberries fresh, whole, and uncooked
- 1 cup raspberries
- 1 tsp almond extract or vanilla
Instructions
- 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.
Nutrition
Calories: 157kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 47mg | Fiber: 2g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg