Cranberry, Raspberry, and Maple Sauce Recipe

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

  1. Just before serving, stir in raspberries. Serve at room temperature.
  2. 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

  1. 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

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