This cranberry raspberry sauce is a family favorite. It is a tasty twist on your regular cranberry sauce. It's easy to make and so tasty for Thanksgiving, Christmas, or just because.
Serves 8-10
2 cups cranberries
2 cup fresh or frozen raspberries
1 to 1 1/2 cups sugar (substitute granulated Swerve or Monk Fruit to make this low carb/keto)
1 cup water
2 t grated orange zest
Rinse and pick over cranberries. Place cranberries, raspberries, sugar, water 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. Enjoy!
Nutrional information is based on using the low carb sweetenr Swerve.
Top photo reposted from Pillsbury.