Cranberry-Raspberry Sauce

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From: EatingWell Magazine 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 cups cranberry-raspberry juice
  • 2 tablespoons kirsch, or orange liqueur
  • 1 teaspoon cornstarch
  • 1 cup frozen unsweetened raspberries, (not thawed)

Preparation

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  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 information

  • Serving size: 1 tablespoon
  • Per serving: 23 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 4 g sugars; g added sugars; 0 IU vitamin A; 3 mg vitamin C; 4 mg calcium; 0 mg iron; 1 mg sodium; 40 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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