This bright and tangy cranberry raspberry sauce is a perfect addition to your meals. With just a handful of ingredients, it’s sweet, tart, and super easy to make!
Honestly, homemade sauce beats store-bought any day. I love slathering this on turkey or spreading it on toast. It’s like a berry hug for your taste buds! 😊
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are ideal for that classic tart flavor, but frozen ones work just as well. You can still achieve great results if cranberries are hard to find! If you’re looking for something sweeter, you might try using pitted cherries in combination.
Raspberries: Fresh raspberries really enhance the sauce’s flavor. However, frozen raspberries are a great substitute and often more affordable. If you don’t have raspberries, consider using blackberries for a different twist!
Granulated Sugar: While granulated sugar adds sweetness, you can use honey or maple syrup for a more natural sweetness. Just remember that these alternatives can change the flavor slightly, so adjust the amount based on your taste preference.
Lemon Juice and Zest: These add brightness to the sauce. If you don’t have a lemon, lime juice and zest are excellent substitutes. You’ll still get that refreshing zing!
How Do I Achieve the Perfect Sauce Consistency?
Getting the right texture for your cranberry raspberry sauce is key. Here’s how to make sure you get it just right:
- Start by bringing the mixture to a boil to dissolve the sugar completely.
- Once boiling, lower the heat and let it simmer gently. This is when the cranberries burst and release their juices.
- Keep an eye on it. You want it thick enough to coat the back of a spoon, which generally takes about 10-15 minutes depending on the heat.
- If it’s too thick, feel free to add a bit more water, one tablespoon at a time!
- Let it cool for a few minutes as it will continue to thicken once removed from heat.
With these tips, you’ll have a deliciously thick sauce ready to complement your favorite dishes!
Cranberry Raspberry Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 8 oz (225 g) fresh or frozen raspberries
- 1 cup granulated sugar
- 1/2 cup water
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- Optional garnish: fresh raspberries, cranberries, and mint leaves
How Much Time Will You Need?
This delicious cranberry raspberry sauce takes about 5 minutes of prep time and about 20 minutes to cook and cool slightly. In total, you’re looking at around 25 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Combine the Ingredients:
Start by grabbing a medium saucepan. Throw in the cranberries, raspberries, sugar, and water. Give it a gentle stir to mix everything together. This is where the magic begins!
2. Bring to a Boil:
Now, put your saucepan on the stove over medium-high heat. Watch closely as it heats up! Stir it occasionally to help the sugar dissolve fully into the mix. Once you see it bubbling away, you’re ready for the next step!
3. Simmer for Thickness:
Reduce the heat to medium-low. This is when you will let it simmer. You’ll want to do this for about 10-15 minutes. Keep an eye on it—this is when the cranberries will start to burst and mix with the raspberries to create that lovely sauce texture!
4. Add Zest and Juice:
Once the sauce has thickened, remove it from heat. Stir in the lemon zest and freshly squeezed lemon juice. This will brighten up the flavors and make it extra delicious!
5. Cool and Serve:
Let the sauce cool in the saucepan for a few minutes. It will thicken up even more as it cools. When you’re ready, transfer it to a pretty serving bowl.
6. Garnish Your Dish:
If you’re feeling fancy, you can garnish your sauce with some fresh raspberries, cranberries, and maybe a sprig of mint! It looks lovely and adds a nice touch.
7. Enjoy!
Now it’s time to serve your delicious cranberry raspberry sauce. It’s perfect chilled or at room temperature, great with turkey, chicken, or even spread on toast. Enjoy every spoonful!
Can I Use Frozen Cranberries and Raspberries?
Absolutely! Frozen cranberries and raspberries work perfectly in this recipe. Just toss them straight into the saucepan without thawing, and they will cook down beautifully.
How Do I Sweeten This Sauce Naturally?
If you prefer a more natural sweetener, feel free to substitute granulated sugar with honey or maple syrup. Start with about 3/4 cup of honey or maple syrup since they tend to be sweeter, and adjust according to your taste.
How Long Can I Store Leftovers?
Store any leftover sauce in an airtight container in the refrigerator for up to a week. It can also be frozen for up to 3 months! Just thaw it in the fridge before serving again.
Can I Make This Sauce Ahead of Time?
Yes, you can! This sauce can be made a day or two in advance. Just store it in the fridge, and it will develop even more flavor. Simply give it a gentle stir before serving.
