Homemade 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