Welcome back. Don't those muffins sound absolutely delicious? They were and my Mom and her "gang" were very appreciative. I did have a half pint of raspberries left with no plans for them. Thanksgiving was looming and I was too busy preparing for the feast to spend time looking for a raspberry recipe when inspiration struck. I could add them to my cranberry sauce!!
My normal cranberry sauce is a combination of cranberries, orange juice and sugar. Easy, Peasy and Delicious. This new version is just as easy but has a little more depth of flavor. It has become a new favorite.
It turned out lovely the tartness of the cranberries and raspberries, sweetened with freshly squeezed orange juice, orange zest and brown sugar. YUM!
Raspberry Cranberry Sauce
4 c. fresh cranberries
1/2 pint fresh raspberries
juice and zest from 3 oranges
1/3 c. brown sugar
Combine all ingredients in a large saucepan. Bring to a boil, reduce heat. Simmer, stirring occasionally for 15 to twenty minutes. Let cool and then chill before serving. Print Recipe