Best 11 Easy Cranberry Raspberry Sauce Recipes

CRANBERRY-RASPBERRY SAUCE

Steps:

• In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
• Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

CRAN-RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, cranberry juice, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop. Stir in gelatin until dissolved. , Remove from the heat. Add ice cubes; stir until melted. Gently fold in raspberries. Cool to room temperature. Cover and refrigerate overnight.

REALLY SIMPLE CRANBERRY SAUCE

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

EASY RASPBERRY SAUCE

Steps:

• In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.

EASY CRAN-RASPBERRY SAUCE

Steps:

• In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
• Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
• Cover and store in the refrigerator. This will last up to a week.
• Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

CRANBERRY RASPBERRY SAUCE

Steps:

• In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.

EASY CRANBERRY RASPBERRY SAUCE

Steps:

• Heat jam in a saucepan over medium heat; add cranberries, cinnamon, and allspice. Reduce heat to medium-low; cook, stirring frequently, until cranberries begin to pop, 10 to 15 minutes. Remove from heat; stir in lemon zest. Refrigerate for at least 1 hour to allow to thicken before serving.n

RASPBERRY CRANBERRY SAUCE

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

EASY CRANBERRY SAUCE - MICROWAVE

Steps:

• Combine all ingredients in a 3-qt microsafe bowl; mix well.
• Cover with wax paper.
• Microwave on high for 5 minutes.
• Stir well; recover with wax paper.
• Microwave another 5-7 mins longer until cranberries pop, and sauce has thickened.
• Let stand, covered until cool.
• Transfer to serving bowl and chill for 3-4 hours.