Cranberry Raspberry Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from the Complete Book of Small-Batch Preserving and is awesome over pancakes or plain, old vanilla pudding. You can substitute with strawberries! Ingredients:
2 1/2 cups cranberries (fresh or frozen) |
3 cups unsweetened raspberries (fresh or frozen) |
3/4 cup cranberry juice cocktail |
1/2 cup lightly packed brown sugar |
1/2 cup corn syrup |
1/2 teaspoon almond extract |
Directions:
1. Combine all ingredients (except almond extract) in a medium saucepan.
2. Bring to a boil& boil gently for 15 minutes or until fruit is softened.
3. Remove from heat, puree in a food processor or blender until smooth.
4. Stir in almond extract.
5. Pour into sterilized jars& allow to cool.
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