Ingredients and Weight:
- Cranberries, fresh or frozen: 12 ounces
- Raspberries, fresh or frozen: 12 ounces
- Sugar: 1 cup
- Orange juice: 1/2 cup
- Lemon juice: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a medium saucepan, combine the cranberries, raspberries, sugar, orange juice, lemon juice, cinnamon, and nutmeg.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 20-25 minutes, or until the sauce has thickened and the cranberries and raspberries have softened.
- Remove from heat and let cool slightly before serving.
Nutritional Information:
- Calories: 150 per serving
- Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 25 milligrams
- Carbohydrates: 36 grams
- Fiber: 4 grams
- Sugar: 30 grams
- Protein: 1 gram
Dish Characteristics:
- Tart and tangy with a hint of sweetness
- Vibrant red color
- Thick and syrup-like consistency
User Comments:
- "This sauce was a hit at our holiday dinner! It's the perfect balance of sweet and tart."
- "I love the unique flavor combination of cranberries and raspberries."
- "This sauce is so easy to make and can be used on so many different desserts."
Special Precautions and Tips:
- Use fresh cranberries for the best flavor. If using frozen cranberries, thaw them before using.
- The sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
- Serve the sauce warm or cold over vanilla ice cream, pancakes, waffles, or yogurt.
