Cranrazzberry Sauce

Cranrazzberry Sauce

  • Servings: 24– 1/4 cup
  • Difficulty: Easy
  • Print

This cranberry sauce is so good you will want to make at least two recipes.

Rating: 5 out of 5.

Sweet Potato Apple Bake


1 cup water
1/2 cup raw sugar
1/2 cup Stevia in the Raw Zero Calories Sweetener
1 12‑oz. package fresh cranberries
1 16‑oz. can jellied cranberries
1 12‑oz. package frozen or 1 pint fresh raspberries
2 tbsp. grated tangerine rind


I. In a 4‑quart saucepan bring water and sugar to boil. Add fresh cranberries and cook according to package directions. Reduce heat to low, add jellied cranberries and tangerine rind. Continue to simmer, stirring often until jellied cranberries have dissolved.

2. Remove from heat. Stir raspberries gently into sauce and allow to cool 15 to 20 minutes before serving or cover and chill. 


Nutrition Information: 1/4‑cup (2‑oz.) servings 55 calories; 0 fat; 14g carbohydrate; 1g fiber; 0 gram protein; 0mg cholesterol; 3mg sodium

Original Nutrition Information: 1/4‑cup (2‑oz.) servings 100 calories; 0 fat; 22g carbohydrate; 1g fiber; 0g protein; 0mg cholesterol; 3mg sodium

Cook’s Note: Sauce will last up to six weeks covered in the refrigerator or six to eight months frozen. Use good reusable plastic containers that seal tightly. 


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