Fresh Cranberry-Raspberry Sauce
- 2 cups fresh or frozen cranberries
- 1 cup fresh raspberries or frozen whole, without syrup
- 1 cup water
- 1 cup sugar
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.
Serves 8 as a side.