Cran-Raspberry Sauce Recipe

Cran-Raspberry Sauce Recipe photo by Taste of Home

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When I was asked to bring cranberry dish to a holiday party, I created this recipe. The not-too-sweet sauce is also nice as a condiment or dessert topping.—Madeline Farina, Leola, Pennsylvania

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Cran-Raspberry Sauce Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

5 15 20

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup cranberry juice
1/2 cup water
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 cup ice cubes
2 cups fresh or frozen raspberries

Directions

In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved.
Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight. Yield: 4 cups.

Nutritional Facts 1 serving (1/2 cup) equals 113 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 28 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Cran-Raspberry Sauce in Reminisce November/December 2005, p 49