Easy Cran-Raspberry Sauce
Ready In: 10 mins
Serves: 4-6
Yields: 2 cups
Ingredients
- 3 cups unsweetened raspberries (fresh or frozen)
- 2 cups cranberries (fresh or frozen)
- 1⁄2 cup granulated sugar (or more to taste)
- 1 lemon, zest of (orange works well, too)
Directions
- In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
- Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
- Cover and store in the refrigerator. This will last up to a week.
- Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.
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