I am no stranger to the canned cranberry enthusiasts– I have several in my own family. (Gasp!) They like their “sauce” to be, well, not at all saucy, with thick ridges in the sides that keep their mold long after they’ve thwapped from their aluminum homes onto a serving dish. While I’m not particularly a fan of the quivering, canned kind, I can accept that people have their preferences, and that they won’t always be the same as mine.
Not everyone can have impeccable taste, after all.
I kid, I kid! I think everyone should be able to get whatever kind of cranberry sauce they’ll enjoy most. For me, that is fresh-made cranberry sauce, bursting with flavor but not overdone with expensive ingredients or labor-intensive steps. I do, however, like a tiny twist to the traditional version– and that is the inclusion of sweet-and-sour raspberries.
I absolutely love this sweet and tart sauce, especially when swirled in desserts (like Chocolate-Cranberry Oatmeal Bars) or slathered on turkey. It also makes a great dip for brie (check out the Nut-Crusted Brie Bites), and works wonderfully as an add-in to cocktails and lemonades. In other words, you can use it for a ton of different things and each one is utterly delicious.
Let me know how you’re going to use yours in the comments!Print
- 2/3 cup light brown sugar, lightly packed
- 1 cup water
- 1 12-ounce package cranberries (I prefer fresh, but frozen works fine)
- 2 cups raspberries (again, fresh is best but frozen work well, too!)
- In a medium saucepan, combine the brown sugar, water, and cranberries. Bring to a boil and then reduce to a simmer, stirring occasionally. Allow the cranberries to pop and the mixture to thicken, continuing to simmer for about 10 minutes.
- Mix in the raspberries and cook for an additional 3-5 minutes, stirring often.
- Remove from heat and let cool to room temperature. Refrigerate until ready to serve.