Raspberry-Cranberry Sauce

Raspberry-Cranberry Sauce

In less than 20 minutes this sweet port wine sauce is ready to spoon over Christmas cakes or cheesecakes.

Recipe from Better Homes and Gardens
SERVINGS
8
SERVING SIZE
1/4 cup
YIELD
Makes about 2 cups
TOTAL TIME
18 mins

Raspberry-Cranberry Sauce

In less than 20 minutes this sweet port wine sauce is ready to spoon over Christmas cakes or cheesecakes.

Raspberry-Cranberry Sauce
SERVINGS
8
SERVING SIZE
1/4 cup
YIELD
Makes about 2 cups
TOTAL TIME
18 mins
Ingredients
  • 2   cups fresh or frozen cranberries
  • 1/4  cup golden raisins
  • 1   cup sugar
  • 1/4  cup port wine or cranberry juice
  • 1/2  teaspoon ground ginger
  • 1   cup fresh or frozen raspberries
  • 1   teaspoon finely shredded orange peel
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Directions
1. 
In saucepan combine cranberries and raisins. Stir in sugar, port, and ginger. Cook and stir over medium heat until sugar is dissolved. Cook and stir 5 minutes more or until cranberries begin to pop and mixture has thickened slightly. Remove from heat.
2. 
Stir in raspberries and orange peel. Serve with Pecan Cakes (see www.bhg.com) Makes about 2 cups (eight 1/4-cup servings).

Make Ahead Tip

  • Prepare sauce 3 days ahead. Cover and refrigerate.

nutrition information

Per Serving: cal. (kcal) 142, carb. (g) 34, fiber (g) 3, sugar (g) 29, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, sodium (mg) 2, Potassium (mg) 93, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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