Cranberry Raspberry Sauce

Here in SE New England, we're in the middle of a Nor'easter. It's rainy and windy but my raspberries couldn't wait to be picked. I needed something simple to do with them, and I had frozen cranberries so I made a sauce.

It's a very simple recipe, using only four ingredients.

2 cups fresh or thawed frozen raw cranberries, no sauce or jelly

1 cup fresh raspberries

1 cup of sugar

1 cup of water

Mix them in a good-sized saucepan and boil the mixture for about five minutes, stirring often until most of the cranberries naturally burst open. I prefer smaller pieces and no whole berries, so I used a potato masher to break up the mixture. The sauce should thicken nicely.

Transfer to a heat-safe bowl and let chill, Use immediately or store in the refrigerator for up to a month.

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