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)
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.
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.
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; 0 g added sugars; 0 IU vitamin A; 3 mg vitamin C; 4 mg calcium; 0 mg iron; 1 mg sodium; 40 mg potassium