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Raspberry-Cranberry Sauce
Ingredients
-
2
cups fresh or frozen cranberries
-
1/4
cup golden raisins
-
1
cup sugar
-
1/4
cup port wine or cranberry juice
-
1/2
teaspoon ground ginger
-
1
cup fresh or frozen raspberries
-
1
teaspoon finely shredded orange peel
Directions
1. In saucepan combine cranberries and raisins. Stir in sugar, port, and ginger. Cook and stir over medium heat until sugar is dissolved. Cook and stir 5 minutes more or until cranberries begin to pop and mixture has thickened slightly. Remove from heat.
2. Stir in raspberries and orange peel. Serve with Pecan Cakes (see www.bhg.com) Makes about 2 cups (eight 1/4-cup servings).
From the Test Kitchen
- Make Ahead Tip Prepare sauce 3 days ahead. Cover and refrigerate.
Nutrition Facts
(Raspberry-Cranberry Sauce)
- Servings Per Recipe 8,
- Calories 142,
- Carbohydrate (gm) 34,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 29,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 2,
- Potassium (mg) 93,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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