The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Dec. 2, 2011
I used raw sugar instead of granulated, and I really liked it!
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Nov. 25, 2010
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.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Moses Lake, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Nov. 10, 2010
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Oct. 12, 2010
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.
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