Created By: Rick Rodgers
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.
- 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
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 most cranberries have burst and juices are syrupy, about 10 minutes. Stir in orange zest. Transfer to a bowl and let cool.
Just before serving, stir in raspberries. Serve at room temperature.
If Making Ahead
The cranberry mixture can be covered and refrigerated for up to 1 week. Bring to room temperature before using.
Lighten Up Tip
Substitute orange juice for maple syrup.