If you are planning on having any type of cranberry sauce this Easter… STOP!!!! Please do yourself a favor and toss aside your canned cranberry sauce. I just tried this recipe from Cooks Country Magazine for the first time tonight. I have been trying several recipes over the past year and have not been overly impressed…. until now! I made this tonight and I CAN NOT stay out of it. It is seriously the freshest, most deliciously sweet spoonful after spoonful of heaven, and this is coming from a girl who isn’t super wild about cranberry sauce in the first place. The raspberry and touch of lemon zest add such a wonderful new element to boring old bitter cranberry sauce…
*Side note – Thank you everyone for bearing with me on my lack of recent postings. My family has had a really crazy past couple of weeks so I have had to put my blog on the side burner for a few days here and there so this crazy wonderful life didn’t swallow me whole. 🙂 I am hoping to get some extra time in the next few days to catch up a little bit. With our black lab just coming out of an extensive knee reconstruction surgery along with my poor hubby (who has pneumonia) traveling to New York City for the week, my free time outlook is looking a little bleak. I am hoping for some “late night, kids and dogs sleeping time” to get back into the groove. Thanks to everyone for continuously making my recipes and sharing all of your successes with me. I have a fridge full of delicious ingredients and a camera full of pictures of recently made recipes burning holes in my little blogging fingertips.
3/4 lemon-lime soda (Sprite or 7-up *do not use diet*)
3/4 cup granulated sugar
1/4 tsp salt
1-12 oz bag cranberries (hard to come by fresh this time of year, I used frozen)
1 cup raspberries (fresh or frozen)
1/2 tsp lemon zest
Rinse cranberries and pick out any shriveled or discolored berries. Zest Lemon and rinse raspberries.
Bring soda, sugar and salt to a boil over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes.
Transfer to serving bowl. Stir in 1 cup raspberries and lemon zest. Cool completely for at least one hour. Serve. (Sauce can be refrigerated for up to one week.)