We love Thanksgiving and all its food-filled traditions. But we also believe that traditions are meant to be updated, which is why we’re always looking for new approaches to favorite recipes. Just in time for everybody’s favorite around-the-table holiday, we created this cranberry raspberry sauce, which blends the sweet-tart flavor of the original with the just-for-adults kick of wine.
Boozy Cranberry Raspberry Sauce can be served hot or cold (chilling it will thicken it to a more jellylike consistency), and spooned on top of turkey, mashed potatoes, roasted squash, and stuffing. It can also be served on the side, like a dip. Versatile and flavorful, cranberry raspberry sauce is great with cheese and crackers; on slices of toasted baguette; or served over pound cake, pumpkin pie, or almost any flavor of ice cream (we’re partial to maple) or sorbet (lemon makes a great counterpoint!).
The rosé imparts a light wine flavor. For a more pronounced—and grown-up—taste, use a fuller-bodied red like merlot or cabernet sauvignon. When stored in an airtight container in the fridge, Boozy Cranberry Raspberry Sauce will keep for three to four weeks; in the freezer, it’ll keep for several months. So if you make a double batch just before Thanksgiving, you’ll have plenty left by the time Christmas and New Year’s roll around.
Boozy Cranberry Raspberry Sauce
Ingredients
3/4 cup light brown sugar
3/4 cup water
1 1/2 cups fresh or frozen cranberries
2 cups fresh or frozen raspberries
3/4 cup rosé
Instructions
1. In a medium saucepan over medium heat, mix the sugar and water until incorporated. Add the cranberries and raspberries and stir. Bring to a boil, stirring occasionally.
2. Mash the berries and stir. As the mixture thickens, turn down the heat and let simmer for 10 minutes.
3. When the berry mixture thickens to about the consistency of pancake batter, pour in the wine. Let simmer for 5 minutes more.