Raspberry Cranberry Sauce is a delicious twist on the classic holiday cranberry sauce, adding the sweet-tart flavor of raspberries to complement the cranberries. This vibrant sauce is perfect for Thanksgiving or Christmas dinner, and it’s a great match for roast turkey, ham, or even as a topping for desserts. The combination of fresh or frozen cranberries and raspberries, along with a touch of orange juice, creates a well-balanced, slightly tangy, and fruity sauce that everyone will love.
Ingredients:
- 12 oz fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ¾ cup granulated sugar (adjust to taste)
- ½ cup orange juice (freshly squeezed or store-bought)
- ½ cup water
- 1 teaspoon orange zest (optional)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions:
- Cook the cranberries:
- In a medium saucepan, combine the cranberries, sugar, orange juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally, until the cranberries begin to pop, about 5-7 minutes.
- Add the raspberries:
- Once the cranberries have softened and started to burst, add the raspberries to the saucepan. Continue cooking for another 3-5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
- Add flavorings:
- Stir in the orange zest, vanilla extract (if using), and a pinch of salt. Taste and adjust the sweetness by adding more sugar if needed.
- Cool the sauce:
- Remove the saucepan from heat and let the sauce cool to room temperature. The sauce will continue to thicken as it cools.
- Chill and serve:
- Transfer the Raspberry Cranberry Sauce to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld and the sauce to set. Serve chilled or at room temperature.
This Raspberry Cranberry Sauce adds a bright, fruity twist to your holiday spread and pairs perfectly with savory dishes or even spooned over desserts like cheesecake or ice cream. Enjoy!
