Fresh Cranberry-Raspberry Sauce

Author: Si Foster


  • 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.
  • Easily doubled.

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