Cranberry-Raspberry Sauce

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
Nutrition per serving may change if servings are adjusted.
  • 2 cups cranberry-raspberry juice
  • 2 tablespoons kirsch, or orange liqueur
  • 1 teaspoon cornstarch
  • 1 cup frozen unsweetened raspberries, (not thawed)


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  1. Bring juice to a boil in a large saucepan or skillet over high heat. Cook until reduced to about ⅔ 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; 0.0 g fat(0.0 g sat); 0.0 g fiber; 5.0 g carbohydrates; 0.0 g protein; 0.0 mcg folate; 0 mg cholesterol; 4.0 g sugars; 0.0 IU vitamin A; 3.0 mg vitamin C; 4.0 mg calcium; 0.0 mg iron; 1 mg sodium; 40.0 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: free food

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