Homemade cranberry sauce is a delightful addition to any holiday meal and requires just a few simple ingredients, making it accessible for cooks of all skill levels. The base of this sauce typically includes fresh or frozen cranberries, sugar, and water, which combine to create that iconic tart and sweet flavor profile that pairs so beautifully with roasted meats and stuffing. However, this particular version has a twist that elevates it to a family favorite, as it incorporates the vibrant, fruity essence of raspberries. The addition of raspberries not only enhances the flavor but also introduces a lovely pink hue that makes the sauce visually appealing on the dining table.
To prepare this special cranberry sauce, begin by rinsing the cranberries and picking out any that are damaged or soft. Then, in a medium saucepan, combine the cranberries with a generous amount of sugar, which can be adjusted to taste depending on your preference for sweetness. Next, add a splash of water to help the cranberries cook down. As the mixture heats over medium heat, the cranberries will burst, releasing their juices and creating a thick, luscious sauce. Once the cranberries have softened and the sauce has thickened to your desired consistency, gently fold in fresh or frozen raspberries. This not only infuses the sauce with their distinct flavor but also adds a delightful texture that contrasts with the smoothness of the cooked cranberries. Allow the sauce to simmer for a few more minutes, letting the raspberries break down slightly while still retaining some of their shape.
After cooking, let the sauce cool before transferring it to a serving dish or jar. It can be made ahead of time, which is perfect for busy holiday preparations, and it often tastes even better after a day in the refrigerator as the flavors meld together. This homemade cranberry sauce, with its unique raspberry twist, is sure to become a cherished staple at your holiday gatherings, bringing warmth and a touch of nostalgia to the table.
Serves 8-10
Ingredients
2 cups cranberries
1 cup frozen raspberries, defrosted with the juices reserved
1 cup sugar
2 teaspoons grated orange zest
a pinch of salt
Directions
Rinse and pick over cranberries.
Drain the raspberry liquid into a measuring cup and add enough water to equal 1 cup of total liquid.
Transfer liquid to cranberries, raspberries, sugar, salt and orange zest into a deep non-reactive sauce pan.
Over medium heat bring mixture to a boil - stirring often - until cranberries "pop" (about 10 minutes). Stir well and remove from heat.
Cover and refrigerate about 3 hours.
Bon Appetit
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