Cranberry Raspberry Sauce with Maple Syrup
Cranberry sauce is a must-have at holiday meals, but it can be a little too familiar. This twist on the classic version gets a flavor boost from fresh raspberries and maple syrup that complement the sweet-tart cranberries. You can even make this cranberry raspberry sauce up to a week in advance, just stir raspberries in right before serving.
Prep Time:
5 minutes
Cook Time:
15 minutes
Serves:
10
Perfect for:
Cocktail Parties
Family Style
Ingredients
- 1 Package (12 ounces) fresh or frozen cranberries
- 1/2 Cup packed light brown sugar
- 1/2 Cup maple syrup, preferably Grade B
- 2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
- Grated zest of 1 large orange
Directions
- PLACE cranberries into a medium saucepan.
- ADD 1/2 cup brown sugar.
- ADD 1/2 cup maple syrup.
- BRING to a boil over medium-high heat while STIRRING often.
- REDUCE heat to medium.
- CONTINUE cooking at a brisk simmer, while STIRRING often, about 10 minutes or until most cranberries have burst and juices are syrupy.
- REMOVE from heat.
- STIR IN zest of 1 orange.
- ALLOW cranberry mixture to cool to room temperature.
- STIR in raspberries gently.
- TRANSFER to a serving bowl.
- SERVE at room temperature.
- SUBSTITUTE orange juice for maple syrup.
- COVER cranberry mixture tightly with plastic wrap and STORE in refrigerator for up to 1 week. BRING to room temperature, and STIR IN fresh raspberries just before serving.
