Cranberry Raspberry Sauce
This wonderful Cranberry Raspberry Sauce is a yummy twist on a traditional recipe. Made with tart cranberries, sweet raspberry and an interesting splash of almond extract for subtle nuttiness.
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
This wonderful Cranberry Raspberry Sauce is a yummy twist on a traditional recipe. Made with tart cranberries, sweet raspberry and an interesting splash of almond extract for subtle nuttiness.
Ingredients
For the sauce:
- 1 1/3 cups sugar
- 1 cup water
- 3 cups cranberries fresh, whole and uncooked
- 1 cup raspberries
- 1/2 tsp almond extract or 1 tsp. vanilla
Instructions
For the sauce:
- 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.
- 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.
Notes
Recipe adapted slightly from Favorite Family Recipes.
Nutrition
Calories: 54kcalCarbohydrates: 14gProtein: 0.1gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1mgPotassium: 19mgFiber: 1gSugar: 12gVitamin A: 10IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg
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Yummy!