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“This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.”
READY IN:
10mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
  2. Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
  3. Cover and store in the refrigerator. This will last up to a week.
  4. Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

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