Getting Ready For Thanksgiving with Raspberry Cranberry Sauce

November 24, 2014

Raspberry-Cranberry Sauce
It just wouldn't be Thanksgiving without the cranberry sauce, right?  My mother made cranberry sauce every year for as long as I can remember.  I always loved the color, but didn't care for the taste. It made no sense because I really wanted to like it, ya know?  But no dice.  Still, I tried just a little taste of it every single year of my life.  And guess what?  About 5 years ago, it occurred to me that this stuff was actually really good!  In fact, it's fantastic and now I can't live without it!  It only took a few decades, but it finally happened.  I became a cranberry fan girl.  Click below to read more.

This year, I decided it was time for me to try my hand at making my own cranberry sauce.  The problem with this is I never even paid attention to my mother when she made it, so I had no idea how to do it.  After a quick phone consult and a stop to pick up her foley mill (probably the only kitchen gadget I don't  own yet), I thought I was ready.  Except I wasn't quite.

I have such a problem following directions (like recipes) and I wondered what would happen if I added a 6 oz package of fresh raspberries on top of her recipe containing apples and an orange.  What happened was nothing short of a Thanksgiving miracle.  I think it's a wonderful tweak to an already delicious recipe (I love you mom!).

By the way - I have to give credit to my oldest Amanda who was very helpful in coming up with the food styling for this photo!

Raspberry-Cranberry Sauce


1 cup water
2 bags of fresh cranberries
2 Fuji apples peeled and sliced
1 Navel orange, peeled and separated into segments that are sliced in half
1 6 oz package of fresh raspberries
1 3/4 cup sugar
1 pinch of salt


1.  Add cranberries and water into a large dutch oven.
2.  Add peeled and sliced apples and oranges.
3.  Add Sugar and salt
4.  Bring to a boil and continue to cook until cranberries begin to pop
5.  Add raspberries when cranberries begin to pop and allow sauce to continue to boil and reduce for about 10 minutes.
6.  Remove from heat and run the hot raspberry-cranberry sauce through a foley mill.
7.  While still hot, add to mason jars or other desired container.
8.  At this point you can refrigerate the sauce or take the jars through a hot pack canning process to maintain shelf stability.  If you do not do this step, it must be kept in the refrigerator.

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