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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 Recipe

Makes: 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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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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


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Recipe Categories

Health & Diet Considerations
Healthy weight
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Meal/Course
Dessert
Season
Spring
Summer
Fall
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
November/December 1995
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