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Cranberry-Raspberry Dessert Sauce

Cranberry-Raspberry Dessert Sauce

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Denise

This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
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Reviews

COOK471
11
11/12/2010

Nice addition to cranberry sauce with the raspberries. I use 1/2 cup of Splenda instead of the sugar with being diabetic and it works just fine. I like it a little tart than too sweet and Splenda takes a little less than sugar also. I cook mine for 15 minutes and it does set up nice.

Angela
8
10/13/2010

This is delicious, I like to eat it traditionally on thanksgiving, but because my husband doesn't like "real" cranberries, I always have leftovers. I enjoy eating this sauce over vanilla ice cream.

mominml
7
11/30/2010

I made this sauce to go over our Thanksgiving cheesecake. What a perfect topping for this time of year. The raspberries add a different flavor to the typical cranberry sauce. I did scale it back to 1/2 a batch, but should have made more as it is just good with a spoon.