The Best Cranberry Raspberry Sauce!

Homemade cranberry sauce is so simple to make- there is really no excuse for serving anything else (because there is just nothing right about serving slices of cranberry sauce from a can!). And once you taste this tangy version made with raspberry vinegar- you'll want to make it for more than Thanksgiving- you'll want to serve it as a side dish with roasted chicken, porch chops- even steak! Here's my recipe for the best cranberry raspberry sauce!

It all starts on the stovetop- and can even be made a day or two in advance.

Combine the sugar, raspberry vinegar and water in a sauce pan. Heat over medium high heat, bringing it to a boil, and stirring until the sugar is dissolved. Mix in the cranberries, cinnamon stick, and orange peel.

Reduce heat, cover partially, and simmer until the berries burst, about 10 minutes. Remove from heat.

Cool completely. The sauce will thicken as it cools. Discard the cinnamon stick. Serve! If making ahead, cover and chill.

The Best Cranberry Raspberry Sauce Recipe

Tangy Cranberry Raspberry Sauce

 

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This recipe for the best cranberry raspberry sauce is so simple to make- there is really no excuse for serving anything else (because there is just nothing right about serving slices of cranberry sauce from a can!). And once you taste this tangy version made with raspberry vinegar- you'll want to make it for more than Thanksgiving- you'll want to serve it as a side dish with roasted chicken, porch chops- even steak!

Author: Momof6

Ingredients

• 1½ cup sugar
• ½ cup raspberry vinegar
• ¼ cup water
• 1 12-oz package of cranberries
• 2 cinnamon sticks
• 1 Tablespoon orange peel

Instructions

1. Combine the sugar, raspberry vinegar and water into a saucepan. Heat over medium-high heat, bringing it to a boil and stirring until the sugar is dissolved. Mix in the cranberries, cinnamon stick, and orange peel.
2. Reduce heat, cover partially, and simmer until the berries burst, about 10 minutes. Remove from heat.
3. Cool completely. The sauce will thicken as it cools. Discard the cinnamon stick. Serve! (Can be made a week ahead. Cover and chill).

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