Three-Berry Sauce Recipe
Three-Berry Sauce Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork. —Suzanne Ganatta of Mammoth Lakes, California
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2/3 cup frozen sweetened sliced strawberries, thawed
  • 2/3 cup frozen sweetened raspberries, thawed
  • Roasted turkey slices

Directions

In a saucepan, combine the first eight ingredients. Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add strawberries and raspberries. Cook until heated through. Remove from the heat; cool. Serve over turkey. Store in the refrigerator. Yield: 2-1/4 cups.
Originally published as Three-Berry Sauce in Light & Tasty April/May 2002, p37

Nutritional Facts

1/4 cup: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 67mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 0 protein. Diabetic Exchanges: 2 fruit.

  • 2 cups fresh or frozen cranberries
  • 1/2 cup honey
  • 1/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2/3 cup frozen sweetened sliced strawberries, thawed
  • 2/3 cup frozen sweetened raspberries, thawed
  • Roasted turkey slices
  1. In a saucepan, combine the first eight ingredients. Cook, uncovered, over medium heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add strawberries and raspberries. Cook until heated through. Remove from the heat; cool. Serve over turkey. Store in the refrigerator. Yield: 2-1/4 cups.
Originally published as Three-Berry Sauce in Light & Tasty April/May 2002, p37

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