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Cran Raspberry Sauce Tested Recipe

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Cran-Raspberry Sauce Recipe

So many of our berries can be used to make excellent dessert sauces as their naturally tart flavor pairs so well with rich sweet desserts. Cran-Raspberry Sauce is one such sauce. It is made with a combination of fresh or frozen cranberries and raspberries, along with sugar and a little lemon or orange zest. Everything is cooked over medium low heat until the cranberries start to pop and the raspberries break down so you end up with this glistening red sauce full of softened cranberries and raspberry seeds. Sometimes I add a little cornstarch (corn flour) to the sauce for thickening, but it really isn't necessary as cranberries are high in pectin, which acts as a natural jelling agent. Cran-Raspberry Sauce has this sweet and tangy flavor that is especially nice when served alongside a slice of Ricotta Cheesecake, New York Cheesecake, or even the Individual Cheesecakes. It can also be used as a filling for cakes or trifles, or for a quick dessert, it can be poured over a bowl of vanilla ice cream.

Cranberries are usually sold in 12 ounce (340 gram) plastic bags. When buying fresh cranberries always check to see that there is no moisture buildup inside the bag and that all the cranberries are firm and bright red in color. Avoid bags with cranberries that are bruised, soft or shriveled. While fresh cranberries can be stored in the refrigerator for up to two months, they can also be frozen for up to a year. Do not defrost frozen berries before using. Also, avoid washing the berries before storing them. Do this just before using, making sure to pick out and discard stems or any soft or shriveled berries.
 
Cran-Raspberry Sauce: Place the raspberries, cranberries, sugar, and lemon zest in a large saucepan. Cook over medium-low heat, stirring often, until the raspberries break down, the cranberries soften, and the sauce starts to thicken. Remove from heat and let cool. Cover and store in the refrigerator for up to a week. Excellent when used as a filling or served as a sauce with cakes and tarts. Can also be poured over ice cream.

Makes about 2 cups (480 ml). Preparation time 20 minutes.

Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Cran-Raspberry Sauce:

3 cups (300 grams) fresh or frozen unsweetened raspberries

2 cups (200 grams) fresh or frozen cranberries

1/2 cup (100 grams) granulated white sugar (or more to taste)

Zest of one lemon or orange

 

 
 
     
 

 

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