"This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream." — Denise
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fresh orange juice
1 (12 ounce) bag
fresh or frozen raspberries
Nice addition to cranberry sauce with the raspberries. I use 1/2 cup of Splenda instead of the sugar with being diabetic and it works just fine. I like it a little tart than too sweet and Splenda takes a little less than sugar also. I cook mine for 15 minutes and it does set up nice.
I made this sauce to go over our Thanksgiving cheesecake. What a perfect topping for this time of year. The raspberries add a different flavor to the typical cranberry sauce. I did scale it back to 1/2 a batch, but should have made more as it is just good with a spoon.
This is delicious, I like to eat it traditionally on thanksgiving, but because my husband doesn't like "real" cranberries, I always have leftovers. I enjoy eating this sauce over vanilla ice cream.
I used raw sugar instead of granulated, and I really liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry-Raspberry Dessert Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 1
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