Thankgiving 2010 is right around the corner and visions of cranberry sauce dance in our heads. Looking for something a little different, but still classic to serve this year? Try this recipe for cranberry raspberry sauce. It's a twist on the classic cranberry sauce recipe.
Cranberry raspberry sauce
1 cup water or orange juice
1 cup granulated white sugar
1 bag (12 ounces) fresh or frozen cranberries
2 cups fresh or frozen raspberries
Place cranberries in colandar; rinse and pick through. Remove any green or shriveled berries, as well as any twigs and leaves.
In medium saucepan over medium heat, bring water to a boil and add sugar. Bring back to a boil, stirring with wooden spoon to dissolve sugar. Let bubble for about 2 minutes to ensure that sugar is completely dissolved. Slowly add cranberries. Over medium heat, stir until you hear them start to burst. Mash cranberries with back of wooden spoon until sauce is slighlty smooth. Reduce heat to low and stir in raspberries. Cover and remove from heat. Allow to sit 15 minutes, then stir to incorporate raspberries and cranberries.
Transfer to nice serving bowl and allow to sit at room temperature for about 1 hour. Once cooled, cover and store in refrigerator until Thanksiving. Can be made up to 1 week in advance, but should be allowed to sit at least 24 hours.
Rachael's recipe notes:
This sauce tastes wonderful over a premium vanilla ice cream as dessert with a slice of peeled fresh peach.