Sunday, November 27, 2011

Cran-Raspberry Sauce

  • 2 cans (14 oz. each) jellied cranberry sauce
  • 1 bag (10 oz.) unsweetened frozen raspberries


  1. Combine the cranberry sauce and frozen raspberries in a microwavable bowl. Microwave on high power, stirring occasionally, until the cranberry sauce has melted, about 8 minutes. Let the mixture cool to room temperature. Strain, if desired, to remove any seeds. Cover and refrigerate until chilled.

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