Cranberry Sauce with Raspberries

 

 

This is a nice twist with the addition of fresh raspberries with traditional cranberry sauce.  The sauce may be made 3 days ahead and chilled, covered. Thank you Cindy for sharing this recipe.

Makes about 2½ cups

 

1 cup water
1 cup sugar
12-oz bag fresh or frozen cranberries (3 cups)
1 teaspoon vanilla (optional)
1 carton fresh raspberries (optional)

 

1.  Bring water and sugar to a boil, stirring until sugar is dissolved.

2.  Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes.

3.  Stir in vanilla and then cool.

4.  Fold in raspberries