There were quite a few cranberry sauce recipes I was considering trying this Thanksgiving, but this raspberry variation at Favorite Family Recipes won me over. I made a small change of reducing the almond extract by half. I found that it was a touch too strong as it was, so the recipe below shows that adjustment. If you aren’t an almond fan, you can substitute vanilla instead.
Cranberry Raspberry Sauce
Makes about 4-5 cups
- 1 1/3 c. sugar
- 1 cup water
- 3 cups fresh, whole, and uncooked cranberries
- 1 cup raspberries
- 1/2 tsp almond extract (or 1 tsp. vanilla)
1. Pour the sugar and water into a large saucepan. Stir together and bring to a boil on high. Add the cranberries and raspberries and return to boiling. Turn the heat down to medium so it is a low boil and cook for 10 minutes.
2. Place a strainer over a large bowl and pour the sauce in so the strainer catches the berries. Use a wire whisk to mash the berries to desired consistency then add them back to the sauce. Stir in the almond extract then cover with some aluminum foil and let the sauce cool to room temperature on the counter. Spoon sauce in to containers and keep refrigerated.
Recipe adapted slightly from Favorite Family Recipes.