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
2/3 cup frozen sweetened sliced strawberries, thawed
2/3 cup frozen sweetened raspberries, thawed
Thinly sliced cooked turkey
In a large 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 with turkey. Store in the refrigerator.
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.