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.
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.