This is a family favorite I make every year for Thanksgiving. The raspberries give it that added sweetness that makes you go for seconds! It's best served chilled or warm over ice cream.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

73 calories; protein 0.3g; carbohydrates 18.5g; fat 0.1g; sodium 0.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2010
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. Read More
(12)
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2010
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. Read More
(12)
Rating: 5 stars
10/13/2010
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. Read More
(10)
Rating: 5 stars
11/30/2010
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. Read More
(7)
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Rating: 5 stars
01/30/2015
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! Read More
(3)
Rating: 5 stars
12/02/2011
I used raw sugar instead of granulated and I really liked it! Read More
(3)
Rating: 5 stars
11/19/2014
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. Read More
(1)
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Rating: 5 stars
11/29/2014
Very Delightful I used this on turkey as well as Cheesecake Very vibrant flavors I plan to use this sauce again. Read More
(1)
Rating: 5 stars
03/08/2016
Phenomenal! Read More
Rating: 5 stars
12/01/2016
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. Read More
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