Homemade cranberry sauce is easy to make and a fresh batch is sure to brighten up the Thanksgiving table in a way that store-bought cranberry sauce never will. I love that you can really customize homemade sauce, adjusting the sugar, spices and other ingredients to suit your tastes. Once you make one batch, you learn just how easy it is to make your own sauce and you probably won’t go back to the storebought variety again.
This Raspberry Cranberry Sauce is one of my favorite cranberry sauce variations. Raspberries go very well with cranberries, as evidenced by the popularity of CranRaspberry juices. This is because raspberries and cranberries actually have a very similar flavor profile, though raspberries are much sweeter. When the two are combined, the flavor of the cranberries is heightened by the sweetness of the raspberries, for a flavorful sauce with a great balance of sweet-tart flavors and a beautiful, bright color.
You can use fresh or frozen berries in this sauce, both for the cranberries and the raspberries. Both options will give you great results. It has a great texture and a flavor that both fans of cranberries and raspberries will love.
Raspberry Cranberry Sauce
2 cups whole cranberries, fresh or frozen
1 cup raspberries, fresh or frozen
2/3 cup sugar
1/3 cup water
In a medium saucepan, combine cranberries, raspberries, sugar and water. Cook over medium heat, stirring occasionally to dissolve the sugar, until the cranberries start to pop. Continue cooking, stirring regularly, to thicken the sauce slightly, 3-4 minutes.
Transfer to a bowl and allow to cool to room temperature. Store in the refrigerator.
Makes about 3 cups.