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Fresh Cranberry-Raspberry Sauce

Author: Si Foster
Course: condiment
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8

Ingredients 

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

Instructions

  • Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally, and continue to boil for about 5 minutes or until most of the cranberries have burst and the mixture thickens a bit.
  • Remove from heat and scrape into a heatproof bowl. Let cool.
  • Serve immediately or store in fridge for up to one month.

Notes

This recipe is easily doubled.
Cranberry sauce can be frozen for up to three months.