Cranberry-Raspberry Dessert Sauce

4 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“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.” - by Denise

Ingredients

1 cup fresh orange juice
1 cup white sugar
1 (12 ounce) bag fresh cranberries
2 cups fresh or frozen raspberries

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Metric US

Original recipe yields 16 servings

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
73 cal
4%

Fat
0.1 g
< 1%

Carbs
18.5 g
6%

Based on a 2,000 calorie diet

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Reviews (4)

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COOK471

Nov. 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 take..." See mores a little less than sugar also. I cook mine for 15 minutes and it does set up nice."

mominml

Nov. 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..." See more 1/2 a batch, but should have made more as it is just good with a spoon."

Angela

Oct. 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...." See more"

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