Cranberry Raspberry Sauce
When the family gets bored with plain old cranberry sauce, try this variation. It's
trivial to make, and the raspberries add a wonderful aroma and flavor. Just be careful
not to lose part of the berries if you cook them too quickly or over too high a heat.
Ingredients
- 1 pound (4 cups) fresh or frozen cranberries, washed
- 2 cups fresh or frozen (unsweetened) raspberries
- 1 cup orange juice
- 1 cup water
- 2 cups sugar
Place all the ingredients in a large microwave-usable casserole. Microwave
on high for 4 minutes. Stir once. Cover very loosely, and microwave on
low for 5-10 minutes. Watch carefully, and discontinue cooking as soon
as the berries pop open but before the mixture boils over. This is very much
a function of the power of your microwave oven. The sauce also cooks quite
well in a saucepan on the stove, but the same danger exists about boiling
over.