Cranberry sauce is a must-have at holiday meals, but it can be a little too familiar. This version gets a flavor boost from fresh raspberries that complement the sweet-tart cranberries. It can be made up to a week in advance, just stir raspberries in right before serving.
INGREDIENTS
- 1 package (12 ounces) fresh or frozen cranberries
- 1/2 cups packed light brown sugar
- 1/2 cups maple syrup, preferably Grade B
- Grated zest of 1 large orange
- 2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
Instructions
- Just before serving, stir in raspberries. Serve at room temperature.
- Bring cranberries, brown sugar and maple syrup to a boil in a nonreactive medium saucepan over medium-high heat, stirring often. Reduce heat to medium and cook at a brisk simmer, stirring often, until cranberries have burst and juices are syrupy, about 10 minutes. Stir in orange zest. Transfer to a bowl and let cool.
If Making Ahead
- The cranberry mixture can be covered and refrigerated for up to 1 week. Bring to room temperature before using.
Nutrition Facts
Makes: 10
| Calories: | 115.88 |
| Total Fat: | 0.03g |
| Saturated Fat: | 0.01g |
| Cholesterol: | 0.00mg |
Amount Per Serving
| Sodium: | 4.53mg |
| Total Carbohydrates: | 30.52g |
| Dietary Fiber: | 1.24g |
| Protein: | 0.29g |
Not yet reviewed
Cranberry, Raspberry, and Maple Sauce
quick facts
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 10
Average Rating: Not yet reviewed
Number of Ingredients: 5
You May Also Like
(2)
Raspberry Champagne Cassis Mousse
Not yet reviewed
(2)