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).
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.
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