Cranberry Raspberry Sauce

A couple of years ago I found this recipe at my mother in laws house in a Best of Betty Crocker Cookbook. Not being a cranberry fan, I was a bit skeptical of the outcome but thought I'd give it a try. Now we use this sauce for every family gathering. It is absolutely fantastic!

Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice

add

raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.

add

raspberries
1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.


Submitted by: Nanette Hill