Cranberry-Raspberry Sauce

November/December 1995

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

Cranberry-Raspberry Sauce

Makes: 1 cup

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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)


  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.


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

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