Cranberry Raspberry Sauce
A super easy twist on a classic Thanksgiving side
Servings: 8
Cost: 5
Ingredients
- 12 ounces cranberries fresh or frozen
- 6 ounces raspberries fresh or frozen
- 1 cup orange juice fresh or carton
- ½ cup white sugar
- 1 pinch salt and pepper
- orange zest for garnish
Instructions
- over medium low heat, combine all ingredients in a small pot.
- Bring the mixture to a boil and then reduce heat to a simmer. Mix every couple minutes to prevent scorching the bottom.
- After about 20 minutes of simmering, the sauce should be nicely thickened. Remove from heat. It can be served immediately or served cold. Store in an airtight container in the refrigerator.
