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Cran-Raspberry Sauce Recipe

Cran-Raspberry Sauce Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Cran-Raspberry Sauce

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Reviewed Dec. 3, 2014

"This is a family favorite of ours the kids ask for it every year."

Reviewed Oct. 21, 2009

"Very good if your not so much into cranberry sauce"

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