- 1 cup cranberry-raspberry juice
- 1 cup sugar
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 tablespoon lemon juice
- In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally. Remove from the heat; stir in lemon juice. cool. Cover and refrigerate for 1 hour or until chilled. Yield: 11 servings.
Reviews for Cranberry Sauce
"So easy and so good, why would anyone eat cranberry sauce out of a can?"
"I never really liked cranberry sauce until I tried this recipe from scratch... It has the perfect amount of sweetness."
"I have always hated cranberry sauce from a can. It tastes good but bad texture and looks rather unappealing. This recipe was so fast, easy, and inexpensive I can't imagine why anyone would ever buy canned cranberry sauce again. My entire family loved this, it was so good! It had a great texture with some cranberries still slightly intact, overall delicious!"
"So simple to make and very tasty. There is a hint of raspberry and it's not too sweet like so many store bought varieties."
"Added a touch of cinnamon and used orange juice instead of cranberry juice (we ran out)--delicious and easy!"