12 oz. fresh cranberries 18 oz fresh raspberries 1/3 C. raspberry juice 3/4 C. granulated sugar 1 T. fresh grated ginger 2 T. fresh mint, chopped pinch of salt
1. Place the cranberries, raspberry juice, sugar, ginger, mint and salt in a saucepot. Heat the pot to medium heat and simmer for about 10 minutes stirring the cranberries every few minutes. 2. Once the cranberries have popped and a sauce has formed, add the fresh raspberries. Stir and simmer another 5 minutes, until the raspberries have just cooked through. Serve warm or cold.
Sauces