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 Splenda takes a little less than sugar also. I cook mine for 15 minutes and it does set up nice.
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 cream.
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 back to 1/2 a batch but should have made more as it is just good with a spoon.
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 anything (even pancakes or waffles). I had some over vanilla ice cream and sprinkled it with a handful of chopped walnuts. Delicious! Thanks Denise for this great recipe!
I used raw sugar instead of granulated and I really liked it!
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.
Very Delightful I used this on turkey as well as Cheesecake Very vibrant flavors I plan to use this sauce again.
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 as a cake topping. The sky is the limit with this one. If you don't like it too sweet I suggest starting with half a cup of sugar. Once you add the cranberries and they burst try it and start adding more sugar until you feel comfortable with the sweetness.
