Ingredients30 m servings 73 cals
- Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.
Per Serving: 73 calories; 0.1 g fat; 18.5 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 9
Nice addition to cranberry sauce with the raspberries. I use 1/2 cup of Splenda instead of the sugar with being diabetic and it works just fine. I like it a little tart than too sweet and Splend...
This is delicious, I like to eat it traditionally on thanksgiving, but because my husband doesn't like "real" cranberries, I always have leftovers. I enjoy eating this sauce over vanilla ice cre...
I made this sauce to go over our Thanksgiving cheesecake. What a perfect topping for this time of year. The raspberries add a different flavor to the typical cranberry sauce. I did scale it b...
This was a nice combination of tart and sweet flavors. I halved the recipe to try it. It's something different from the usual toppings that you would use for ice cream, cheesecake, pound cake or...
Very Delightful, I used this on turkey as well as Cheesecake Very vibrant flavors, I plan to use this sauce again.
This is the most amazing cranberry sauce I have ever tasted! It is seriously worth a try! The only change I make is by using half white sugar and half brown sugar.
This is my husband's absolutely favorite recipe. I have made this one several times, and not only do we eat it alone, but we also serve it on Thanksgiving day, put it on toast, ice cream, even ...