If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!
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When we were living in Colorado, and preparing to move to Minnesota, I discovered that another food blogger lived in the same town that we were moving to.
On a whim, I messaged her and told her that I was moving to her town.
Sheena and I instantly became friends.
Soon after moving here and buying a home, we invited her over.
We sat among unpacked boxes, in a cluttered house, and ate dinner.
We then proceeded to talk well into the night.
It was an instant friendship and one that I am thankful for every day.
This blogger’s name is Sheena, from Hot Eats Cool Reads.
Sheena is talented, friendly, outgoing and completely unassuming.
She always has a smile, loves all kinds of food and is always easy to talk to.
And despite her love of seafood and mushrooms, I think I’ll keep her as a friend.
This year we’ve decided to carpool as our children go to the same school.
Because of this, I’m lucky enough to see her 5 days a week and she’s lucky enough to see me every morning before I shower in my PJ’s.
Last year Sheena posted a recipe for Raspberry Cranberry Sauce.
And if you’re an avid Num’s follower, you know that Raspberries are my all time favorite fruit.
I have a weakness for those sweet and tart berries.
For the first time in the history of ever, at the ripe age of 33, I fell in love with cranberry sauce.
Not just any cranberry sauce, Raspberry Cranberry sauce.
Raspberries really do make everything taste better.
I’ve eaten this sauce with Turkey, Chicken, topped my mashed potatoes with it, smeared my rolls with it and eaten straight from the pan.
And as I’m typing this, I can’t help but wonder how it would taste over a nice bowl of vanilla bean ice cream.
Quite good I imagine.
Since this is the first time in my life that I have liked cranberry sauce I asked Sheena if it would be all right if I stole her recipe, exactly as she created it and posted it on my own website.
So, my dear friends, here is Sheena’s amazing Raspberry Cranberry sauce that I am completely in love with and suspect you will be too!
Update: It’s been a few years and so far this Raspberry Cranberry Sauce has become a staple in my home.
Not just for Thanksgiving but the moment cranberries can be purchased in the store, I whip up a batch.
I’ve figured out all sorts of ways I can use this sauce and look forward every year to making a batch.
I just ate the last of this last week and this week decided to try another favorite cranberry sauce that will be featured soon on Num’s the Word.
Cranberry sauce is something you would consider a condiment.
You can add it to baked goods, eat it fresh or smear it over your meat.
Cranberry sauce is one of the most diverse foods that can be used or transformed into so many different ways.
If you love Raspberries, you really should try this Raspberry Cranberry Sauce.
And of course you should blog stock my friend Sheena at Hot Eats Cool Reads!
- In a saucepan, combine ALL ingredients.
- Bring to a simmer and cook for 10 minutes, stirring frequently.
- After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
- Once mashed cook for 5 more minutes.
- Allow mixture to cool completely.
- Serve Chilled.
- Store in an air tight container up to 5 days.
365 Everyday Value, Organic Vanilla Extract , 2 oz
Dole Individual Quick Frozen Cranberry, 5 Pound - 2 per case.
RASPBERRIES RED FRESH PRODUCE FRUIT VEGETABLES PER PINT
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Amount Per Serving: Calories: 63 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 15.6g Fiber: 1g Sugar: 14.2g Protein: 0.1g
Recipe by: Sheena at Hot Eats Cool Reads
Originally Posted: November 24, 2015
Photos & Text Updated: November 7, 2018