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Cran-Raspberry Sauce Recipe

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).

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