Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

Cranberry-raspberry sauce recipe for a yummy Thanksgiving!

This is one of my favorites for Thanksgiving, and probably because I never ever liked cranberry in a can. EVER! I always thought I was the oddball, but it was because my body wanted the real deal. You can also sub out the raspberries for pear, and you'll mouth will do a party.

Now the reason you want to use coconut sugar {or you can use honey} is because of coconut sugar has such a lower GI level {35} and you don't want to over sugar your holiday if you are going off the sugar-free living.

1 package (12 ounces) fresh organic cranberries
2 cups organic raspberries, fresh or frozen, no sugar added
1 cup water
1 cup coconut sugar

1. In a medium-sized saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. 

2. When the cranberries have reached a boil, reduce the heat to low and add raspberries. Simmer for 10 minutes or until cranberries burst.
3. Remove the cranberry-raspberry mixture from the heat. Use a potato masher or back of heavy metal slotted spoon to mash the cranberries.
Cool the cranberry-raspberry sauce completely at room temperature. Carefully spoon cooled cranberry-raspberry sauce into a serving dish, cover and chill in refrigerator for at least 4 hours, up to overnight. The cranberry-raspberry sauce will thicken as it cools.
Yield: approximately 3 cups homemade cranberry-raspberry sauce.



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