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A bowl of cranberry and raspberry sauce

Description

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.

  • 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
  1. PLACE cranberries into a medium saucepan.
  2. ADD 1/2 cup brown sugar.
  3. ADD 1/2 cup maple syrup.
  4. BRING to a boil over medium-high heat while STIRRING often.
  5. REDUCE heat to medium.
  6. CONTINUE cooking at a brisk simmer, while STIRRING often, about 10 minutes or until most cranberries have burst and juices are syrupy.
  7. REMOVE from heat.
  8. STIR IN zest of 1 orange.
  9. ALLOW cranberry mixture to cool to room temperature.
  10. STIR in raspberries gently.
  11. TRANSFER to a serving bowl.
  12. SERVE at room temperature.
  1. 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.
Lighten Up Tip
  1. SUBSTITUTE orange juice for maple syrup.
Calories 115.88
Total Fat 0.03 g
Saturated Fat 0.01 g
Cholesterol 0.00 mg
Sodium 4.53 mg
Total Carbohydrates 30.52 g
Dietary Fiber 1.24 g
Protein 0.29 g