Cran-Raspberry Sauce

I have been making homemade cranberry sauce since I was 12 years old, and this is the best version I have ever tried! The orange juice and the raspberries perfectly complement the tartness of the cranberries and the sauce is good enough to eat by itself. I always eat quite a few spoonfuls while waiting for it to cool enough to put in the fridge! It is so easy to make that you will never want to buy store-bought cranberry sauce again. Here are the ingredients you will need to make it:

Add the sugar and salt to a medium-sized saucepan:

Pour in the orange juice and stir to combine. Heat until the sugar dissolves:

Add the cranberries and stir:

Add the raspberries and stir gently:

Bring to a boil, and reduce the heat just enough to keep at a low boil:

Keep at a low boil for 20 minutes and stir very gently about every 3 minutes. You just want to be sure nothing is sticking to the bottom of the pan, but you do not want to break up the cranberries.

The sauce will still be a little thin after boiling for 20 minutes, but will thicken as it cools:

This is what the sauce looks like once it has cooled to room temperature:

Here is the chilled cran-raspberry sauce:

It is so good! Enjoy!

See my Mabon (or Thanksgiving) post for more vegan holiday recipes!

 

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Cran-Raspberry Sauce

Raspberries and orange juice make this the best cranberry sauce ever!

Course Sauce, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 Servings
Calories 85 kcal
Author Deborah Mesdag

Ingredients

  • 12 oz (3 1/2 c) Fresh or Frozen Cranberries
  • 4 oz (1 c) Fresh or Frozen Raspberries
  • 175 g (1 7/8 c) Vegan Sugar
  • 0.8 g (1/8 tsp) Salt
  • 240 g (1 c) Orange Juice

Instructions

  1. Add the sugar and salt to a medium-sized saucepan.

  2. Pour in the orange juice and stir to combine. Heat until the sugar dissolves.

  3. Add the cranberries and stir, then add the raspberries and stir gently.

  4. Bring to a boil, then reduce the heat just enough to keep at a low boil. Boil for 20 minutes and stir very gently about every 3 minutes. (You just want to be sure nothing is sticking to the bottom of the pan, but you do not want to break up the cranberries.)

  5. The sauce will still be a little thin after boiling for 20 minutes, but will thicken as it cools. Let the sauce cool to room temperature, then transfer to a container with a lid and store in the fridge.

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