Cranberry-Raspberry Sauce

http://www.eatingwell.com/recipes/cranberry_raspberry_sauce.html

From EatingWell:  November/December 1995

Fruit juice is the base of this quick raspberry sauce that goes well with fresh fruit, frozen yogurt or a slice of pound cake.

1 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 2 cups cranberry-raspberry juice
• 2 tablespoons kirsch, or orange liqueur
• 1 teaspoon cornstarch
• 1 cup frozen unsweetened raspberries, (not thawed)

Preparation

1. Bring juice to a boil in a large saucepan or skillet over high heat. Cook until reduced to about 2/3 cup, about 10 minutes.
2. Stir together kirsch (or orange liqueur) and cornstarch in a small bowl; whisk into the sauce and cook until it has thickened and become clear again. Remove the pan from the heat and stir in raspberries; let stand briefly until the berries have thawed. Serve warm or cool.

Nutrition

Per tablespoon : 24 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 0 g Protein; 0 g Fiber; 1 mg Sodium; 32 mg Potassium

Exchanges: free food