Cranberry Raspberry Sauce

I made a variation of this and everyone loved it. I used natural Apple juice instead of the Merlot. I also used 1/2 fresh raspberries and 1/2 fresh blueberries instead of all raspberries. I also cut down on the sugar—2/3 cup is all I used. Now I make this every year!!

It is delicious, I did change a couple of things; 1/2 merlot, 1/2 OJ, used a sugar substitute too. No one could tell the difference. This definitely will become a staple for our Thanksgiving.

Don’t know if it was me, the Merlot or the Cranberries, but mine was really, really tart!!! Or….maybe that’s just the way it is suppose to turn out. Nevertheless, for my taste, I had to add more sugar which helped.

I made it minus the merlot

This was a huge hit! I used fresh cranberries & fresh raspberries. I did make a slight change, because I didn’t have Merlot; so, I used Sangria, instead.

Delicious This was great. I just took a little sample taste when it was done Nice flavor Tart but a little sweet too! I’m excited I followed the recipe only thanks to others suggestions made it with apple sauce instead of merlot. My Mom is super dissapointed not to be able to get the raspberry cranberry sauce in a can anymore and I said why not see if I can do it myself. Tomorrow I will procure some gelatin mix to see if I can make it jellied and give Ocean Spray a run for their money. Yeah DIY’ers! I hope it turns out ok after this step and that it will last till the weekend Acck it’s only Monday! THanks again.

I just used water instead of wine and the taste was very good.

I made this because my niece loves the canned variety, but was recently diagnosed with an allergy to corn and there is corn syrup in the canned. Allrecipes to the rescue! This is super simple and as others, I used apple juice instead of the Merlot(we are not wine drinkers so I did not have any). I also made a second batch without the raspberries. Both were easy and delicious! Easy to make and put in the fridge the night before. I like canned, but I love these so much more!!! Am a type 2 diabetic so will try it next time with Splenda!

I only used about 1/3 (+) sugar, and apple juice instead of Merlot. This was FABULOUS!!!!!!!

First time anyone had seconds on cranberry sauce!

This was really tasty and easy to make. I did substitute a few things. I used about 3/4 cup of frozen and thawed raspberries and 1/4 strawberries and 1/4 cup of black raspberries. Instead of the wine I used white grape raspberry juice and reduced that to about 2/3-3/4 cup due to the additional liquid from the thawed, previously frozen berries. Let it come to a boil and reduced to a simmer and cooked about 12 minutes. I just gauged it by consistency and letting the cranberries burst. Thickens even more in it’s own when chilled. Tasted awesome warm or chilled! Perfect blend of sweet and tartness. Definitely will make again and experiment with other berry options!

This was the first time I made cranberry sauce from scratch instead of opening a can. I used the suggestion of apple juice, but used a little less than a cup. I ended up with just a little more than 2 cups of fresh raspberries so I used a little less sugar. I added orange and lime zest. It came out perfect and the right consistency (not too thick and not too watery). I made this 2 days ahead and unfortunately due to a storm knocking out power we didn’t have it on Thanksgiving. It got a little more tart over that time so I may not cut back on the sugar next time. Tastes great on cheesecake!

Oh my gosh, this is awesome! I’m not a cranberry sauce fan, but I always feel I should serve it at Thanksgiving because it’s traditional. This is the first recipe that has actually wowed me! I did add a dash of cinnamon and 1/4 t. of orange extract. I wanted the orange flavor, but I didn’t want to dilute the merlot flavor. (If you don’t have orange extract, you could probably use orange zest.) The merlot is what really makes this sauce a standout! (BTW, I think this is the first five-star rating I’ve given on this site!)

Unlike many cranberry sauces, you really taste the fruit, not just sugar. The two fruits partner well, and the reduced sugar is a definite plus. Used a potato masher to lightly crush the fruit. Liked this a lot, and this will be my Thanksgiving cranberry sauce this year.

Used Apple juice instead of wine and ended up using a full cup of sugar. The raspberries make this WOW! I would like to try this drizzled over a slice of cheese cake ;-). Gonna make this for Thanksgiving every year from now on. Hope there’s enough left over to use with a pork roast too.

Very tasty. Very easy to make. Took about 20 – 25 minutes in all. The sauce has a nice sweet / tart flavor. I used 1/2 cup Beaujolais Nouveau wine & 1/2 cup water. Can still taste the wine, but it is not overpowering. I also used 1/2 white and 1/2 dark brown sugars. Goes well with turkey (obviously) but also good with chicken or pork.

I never cared for cranberry sauce but I made this for Christmas dinner and everybody including me loved it.

I doubled the above recipe for Thanksgiving and my house and then when it was at Heidi’s. It really cooks down.

Oh, my, this is wonderful! Like others, I made with apple juice rather than wine, although I’d like to try again with wine for comparison. It’s nothing like a traditional cranberry sauce … it’s sweet, but with the tart bite from the cranberries, too. Suspect it would be wonderful over ice cream or spongecake … or both! Anxious to taste it on the turkey on Thanksgiving.

Really good with the raspberries. I used hard cider instead of Merlot however.

LOVE this recipe. Have been using it for a few years and it is always a hit. I use only 3/4 merlot, and 1/4 cup OJ. Also add in a little orange zest. Delish!