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Cran-Raspberry Sauce

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
  • Makes
    4 cups

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.
Nutrition Facts
1/2 cup: 113 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 28g carbohydrate (24g sugars, 4g fiber), 2g protein.

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