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!
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.
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