Made from scratch cranberry raspberry sauce is a highly flavorful twist on a holiday classic. Made with fresh raspberries, cranberries, canned pineapple, and Grand Mariner.
With a generous sprinkling of sugar, cooked on the stovetop, this special raspberry cranberry sauce will be a tasty elegant addition to your holiday table.
2. Drain and discard one-half cup of juice from the can of crushed pineapple. You will be using the rest of the juice. Make sure that the canned crushed pineapple you use is packed in juice – not syrup.
3. Use a heavy-bottomed saucepan. Add the rinsed cranberries, raspberries, crushed pineapple with juice (less one-half cup juice), white and brown sugars, Grand Mariner, and salt. Give a stir.
4. Stirring to melt the sugars, heat on medium/high heat until the mixture comes to a boil. This will take about five minutes. Turn the heat down to medium/low. It will still continue to simmer. Continue to cook for 20 minutes, stirring occasionally. During the last five minutes of cooking, press many of the cranberries against the side of the pan to ensure they have popped and released their juices.