- 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.
- 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
Prepare sauce 3 days ahead. Cover and refrigerate.
Nutrition Facts (Raspberry-Cranberry Sauce)
- Per serving:
- 142 kcal ,
- 2 mg sodium ,
- 34 g carb. ,
- 3 g fiber ,
- 29 g sugar