Cran Raspberry Sauce Tested Recipe

Printer Friendly Page

So many of our berries can be used to make excellent dessert sauces as their naturally tart flavor pairs so well with rich sweet desserts. Cran-Raspberry Sauce is one such sauce. It is made with a combination of fresh or frozen cranberries and raspberries, along with sugar and a little lemon or orange zest. Everything is cooked over medium low heat until the cranberries start to pop and the raspberries break down so you end up with this glistening red sauce full of softened cranberries and raspberry seeds. Sometimes I add a little cornstarch (corn flour) to the sauce for thickening, but it really isn't necessary as cranberries are high in pectin, which acts as a natural jelling agent. Cran-Raspberry Sauce has this sweet and tangy flavor that is especially nice when served alongside a slice of Ricotta Cheesecake, New York Cheesecake, or even the Individual Cheesecakes. It can also be used as a filling for cakes or trifles, or for a quick dessert, it can be poured over a bowl of vanilla ice cream.