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Holiday Cran-Raspberry Sauce

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CranHomemade cranberry sauce has it all over cranberry sauce from a can.  SavorSA likes to think our Cran-Raspberry Sauce is better still. The two-berry sauce is bright and lively with holiday flavors such as orange, cinnamon, fresh ginger and even a dose of rum.  Expect requests for seconds, and maybe thirds.

Holiday Cran-Raspberry Sauce

1 (12-ounce) bag fresh cranberries
3/4-1 cup sugar, or more to taste
3/4 cup water
1/2 teaspoon cinnamon
Juice and zest from 1 large orange
1 tablespoon fresh lemon juice
1 knob fresh ginger, about an inch long, peeled and cut into 4 slices
1 (10-12-ounce) bag frozen raspberries
1 ounce rum or 1/2 teaspoon rum flavoring

In a medium-large saucepan, put cranberries, sugar, water, cinnamon, juice and zest from orange, lemon juice and ginger slices. Bring to a simmer for about 5 minutes. Add the raspberries (they can be thawed or frozen) and the rum or rum flavoring. Simmer until the cranberries have popped, the raspberries have turned very soft and the sauce has thickened a little. (Don’t worry if the raspberries fall apart, they’ll still add great flavor.) Taste to see if you want more sugar. Take off stove to cool. Take out the ginger slices with a spoon. (If you like a stronger flavor of fresh ginger, you can also mince the knob of ginger after it is peeled. Add to the sauce and leave it in.)

Serve warm or at room temperature.  If preparing ahead, refrigerate sauce until serving time.

Makes 3-4 cups sauce.

From Bonnie Walker and John Griffin at SavorSA

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6 Responses to “Holiday Cran-Raspberry Sauce”

  1. Pingo says:

    Hello Bonnie,
    This sauce is very similar to the one I make. Except I use OJ in stead of water and I grate the ginger and leave it in. Never thought of adding Raspberries and Rum, but I will definitely do that this coming Thanksgiving. Thanks for the recipe.

  2. Hi Pingo – The flavors are really good, but one of things I liked about it best was the bright color – the photo really does capture that! Hope you like the variation.
    bw

  3. mlw says:

    I l ike the idea of using OJ instead of water – cranberries and oranges are a match made in heaven, imho. Raspberries and ginger just puts it over the top (in a good way)!

  4. Judy Baum says:

    Hi Bonnie, my granddaughters ate this sauce with a spoon! Want more!
    Thanks for the recipe.

    • Hi Judy- You’re certainly welcome. I suppose some purists (and Thanksgiving food really brings them out of the woodwork!) would say “no” to messing with the classic. I actually like them both! Thanks for the note and have a great holiday season.

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