Cranberry Raspberry Sauce

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This is from the "Complete Book of Small-Batch Preserving" and is awesome over pancakes or plain, old vanilla pudding. You can substitute with strawberries!

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Ingredients [?]

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  • add   3 cups unsweetened raspberries (fresh or frozen)
  • add   1/2 teaspoon almond extract
  • add   1/2 cup lightly packed brown sugar
  • add   1/2 cup corn syrup
  • add   2 1/2 cups cranberries (fresh or frozen)
  • add   3/4 cup cranberry juice cocktail


  1. Combine all ingredients (except almond extract) in a medium saucepan.
  2. Bring to a boil& boil gently for 15 minutes or until fruit is softened.
  3. Remove from heat, puree in a food processor or blender until smooth.
  4. Stir in almond extract.
  5. Pour into sterilized jars& allow to cool.