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Cran-Raspberry Sauce
Originally developed to serve with our Simple Bread Pudding With Two Sauces, this sauce has become a year round favorite for serving with just about anything! It is a great simple - not too sweet, but not too sour - sauce for cake, cookies, ice cream, fruit, or even roast meats like pork or turkey.
10 ounces frozen raspberries in syrup, thawed
1 teaspoon cornstarch
1/2 cup sugar
1 teaspoon vanilla
1 cup cranberries
Drain the raspberries well over a saucepan, catching the syrup in a saucepan. Whisk in the cornstarch and sugar and mix until smooth. Cook over medium heat, stirring frequently until the mixture is thickened. Add the cranberries, reduce the heat to medium-low, and simmer for about 3-4 minutes or until the cranberries are tender. Add the raspberries and cook until heated through. Serve warm, at room temperature, or chilled.
Makes about 2 1/2 cups sauce.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
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