Cranberry Raspberry Sauce
Cranberry Raspberry Sauce is a sweet-tart blend of cranberries and raspberries, simmered with sugar and orange juice. This vibrant, fruity sauce adds a burst of flavor to holiday meals, especially turkey or ham. It’s quick to make and perfect for adding a fresh twist to classic cranberry sauce.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup water
- ¾ cup granulated sugar adjust to taste
- ½ cup fresh orange juice
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract optional
Instructions
- In a medium saucepan over medium heat, combine the cranberries, raspberries, water, and orange juice. Stir gently to mix the fruits with the liquids.
- Bring the mixture to a gentle boil. Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally. The cranberries will start to pop and release their juices.
- Add the granulated sugar, ground cinnamon, and vanilla extract (if using). Stir until the sugar is fully dissolved and the sauce begins to thicken.
- Let the sauce cook for an additional 5–7 minutes, allowing it to reduce slightly and develop a rich, consistent texture. Stir occasionally to prevent sticking.
- Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools. For best flavor, refrigerate for at least an hour before serving.