SaveSave The combination of sweet raspberries and tart cranberries, with just a hint of almond flavor, makes this sauce perfect for so many things. I love serving it with turkey, chicken, rolls, or even on toast. It’s also amazing on leftover sandwiches! And if you’re looking to use it in desserts—trust me, it’s fantastic! I love spooning it over vanilla ice cream, cheesecake, pancakes, or even yogurt. This sauce comes together in minutes, and it’s so full of flavor with that perfect balance of sweet and zesty from the raspberries and cranberries. It really is the perfect combination!
Sugar – Added for sweetness and helps with the cranberries if they are a bit tart. Water – Used for boiling and creating the sauce along with the fruit. Cranberries – Find cranberries that are fresh, whole, and uncooked. They will have plenty of time to cook and soften in the water while it is boiling. Raspberries – Fresh raspberries are best! Almond extract – This adds a boost of flavor. If you don’t have almond extract you can use vanilla extract too!
Ingredient Additions and Substitutions
chopped pecans nutmeg fresh orange juice cranberry juice apple juice orange peel cinnamon or cinnamon stick ginger cloves
Meat – Serve this beautiful sauce with our Thanksgiving turkey. Bread – It also tastes yummy on our homemade crescent rolls. Sandwiches – I am also really excited to try it on our Pilgrim Turkey Sandwiches, one of my very favorite ways to use up leftover turkey and leftover cranberry sauce. Sharing and storing – Double the recipe so you can take some little containers around to family and friends. This would make for a pretty little holiday gift!
Storing Raspberry Cranberry Sauce
This is a simple sauce that can be stored in an airtight container in the refrigerator. Let it set in the fridge for up to two weeks. You can either reheat the cranberry raspberry sauce or enjoy it chilled like jam or jelly.
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