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

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Servings: 8
Serving size: 1/4  cup
Yield: Makes about 2 cups
Total Time: 18 mins
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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
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 (g) 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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