• 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. 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
  1. The cranberry mixture can be covered and refrigerated for up to 1 week. Bring to room temperature before using.
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