Cranberry Raspberry Sauce
This homemade cranberry raspberry sauce is tart and sweet and subtly spiced. The perfect Thanksgiving side dish!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 12 oz cranberries
- ⅔ cup seedless raspberry jam
- ½ cup cranberry juice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ - ½ cup granulated sugar (sweeten to taste)
Instructions
- In a saucepan, combine the cranberries, raspberry jam, cranberry juice and spices.
- Over medium heat, bring to a simmer; reduce to medium low and simmer for about 20 minutes, just until the berries begin to burst and the sauce thickens.
- Taste the sauce; if it's too tart, add 1/4 - 1/2 cup granulated sugar, stirring until dissolved. If you used unsweetened cranberry juice, then you will likely need to add sugar, but if you used a sweetened cranberry juice cocktail, then you can add less sugar.
- Remove from the heat, and let cool slightly. Serve warm, or at room temperature.
Notes
- Cranberry sauce can be made several days in advance and kept refrigerated until you're ready to serve. You can even freeze the sauce for 3-6 months.
- For a Cranberry Orange Sauce, substitute sweet orange marmalade for the raspberry jam, and orange juice for the cranberry juice. It's a delicious alternative to the raspberry.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/