Healthy eating: Fresh cranberry, raspberry sauce
November 24, 2013
Steamboat Springs — This is a wonderful Thanksgiving side dish, and leftover sauce can be served on pancakes or waffles.
1 pound fresh cranberries, finely chopped
2 tart green apples, peeled, cored and minced
3/4 cup sugar
1/2 cup orange marmalade
1, 10-ounce package frozen raspberries, thawed and drained
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1 teaspoon lemon juice
Combine all ingredients in a large bowl. Refrigerate for one hour before serving. Makes 6 cups.
Recipe courtesy of Karen Massey, CSU Extension Routt County