Holiday Cooking | November 19, 2013

Fresh Cranberry-Raspberry Sauce

Fresh Cranberry-Raspberry Sauce
What’s your Thanksgiving dinner assignment? For less experienced cooks, assignments usually include: drinks, fruit platter, veggie tray, corn or some other no-fail type item. If you’re looking for a way to upset surprise your Mother-in-Law and bring something out of the ordinary, bring what she requested, then take along a nice little dish of Fresh Cranberry-Raspberry Sauce. It’s unbelievably simple and delicious.
Who knows, maybe next year, you’ll be hosting!
Or single.

Fresh Cranberry-Raspberry Sauce

Author A Bountiful Kitchen


  • 2 cups fresh or frozen cranberries
  • 1 cup fresh raspberries or frozen whole, without syrup
  • 1 cup water
  • 1 cup sugar


  1. Place all ingredients in large saucepan. Bring to a boil and continue to boil for about 5 minutes, or until most of the cranberries have burst and the mixture thickens a bit. Stir occasionally. Remove from heat and scrape into a heat proof bowl. Let cool and serve immediately or store in fridge for up to one month.
  2. Serves 8 as a side.
  3. Easily doubled.

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