Cranberry-Raspberry Sauce

Cranberry-Raspberry Sauce

If you are looking for a fun and tasty variation for the usual cranberry sauce this Thanksgiving, I might suggest this cranberry and raspberry version.

The raspberries add a great flavor to the dish along with the cranberries and orange juice. My family has enjoyed versions of this sauce every Thanksgiving for as long as I can remember.

The real secret however, is the dressing. It is a creamy, slightly sweet topping, made with a fruit juice custard and whipped cream. It really changes the whole dish into something special.

This might be the first time people ask for seconds on cranberry sauce.

Cranberry-Raspberry Sauce

12 oz. cranberries, rinsed and picked over

1 c. orange juice

1 T. grated orange peel

½ c. sugar, or to taste

12 oz. raspberries, fresh or frozen ( thawed, if frozen)

Combine all ingredients, (except the raspberries)  in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching. Stir in the raspberries. Cool and chill. Makes about 3 cups. Serve with the dressing on the side.


2 eggs
½ c. sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped

Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream.  Serves 6-8.

Cranberry Buttermilk Scones

Cranberry Buttermilk Scones

Cranberry Buttermilk Scones

I love scones fresh out of the oven. Don’t get me wrong- I’ll eat them even after a couple of days but there is nothing quite like the taste of fresh baked scones. These scones are actually baked in cake pans so this recipe is easy and tasty. If you don’t have buttermilk just add a little lemon juice to regular milk. Perfect breakfast for this weekend.

Cranberry-Buttermilk Scones

3 c. flour
¼ c. plus 2 T. sugar
2 t. baking powder
¼ t. salt
1 ¼ sticks (10 tablespoons) chilled butter, cubed
3/4 c. dried cranberries
½ c. buttermilk
3 large eggs
1 t. water

Preheat oven to 375 degrees. Combine flour with ¼ c. sugar, baking powder, and salt. Rub in butter with finger tips until mixture resembles coarse meal. Stir in cranberries. Combine milk with 2 of the eggs and beat together. Stir egg mixture into flour mixture and stir until dough begins to form into a ball. Turn dough onto a lightly floured surface and knead about 10 stokes until dough holds together. Grease 2 nine inch cake pans. divide dough in half and place one piece in each cake pan. Press dough out evenly. Combine remaining egg with 2 teaspoons water and beat until well mixed. Score top of loaves with sharp knife into 8 wedges each. Brush with egg mixture and sprinkle with reserved sugar. Bake until golden, about 30 minutes. Cool 5 minutes, turn onto plates and cool right side up. Cut along score marks. Serve warm. Makes 16.

Pink Applesauce

Pink Applesauce

Pink Applesauce

Inspired by some of my canning friends who add all sorts of other fruits to their applesauce I decided to mix things up a little by making applesauce  with cranberries.I still had a quite a few apples from Fall harvest and decided to can more applesauce the other day. It came out a pretty shade of pink. The cranberries also added  nice tartness to the mix. Doing it over I would add another bag of cranberries, perhaps. The nice thing about applesauce is you can make any amount, depending on how many apples you happen to have. You can also freeze the mixture if you don’t want to can it.

Pink Applesauce

60 apples

12 oz. cranberries


1 c. lemon juice

sugar to taste

Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Yield: 8 quarts 0r 16 pints.

Cranberry Roll-ups

Cranberry Roll-ups

Cranberry Roll-ups

After making cranberry juice I was left with a lot of pulp. I didn’t want to toss it so I decided to make cranberry fruit roll ups with it. I ran the pulp through the coarse blade of my food mill. I then sweetened just a little- less than a cup of sugar. I then spread the mixture on plastic wrap placed on the trays of my dehydrator. I ended up with 7 in the end. I dried them at 120 degrees for 6 hours. They should be pliable but not sticky to the touch when done. A couple of friends stopped over today and they got a chance to taste them. Both said they liked that the roll ups were not too sweet- they had a nice tartness to them. Once finished I rolled them up in the plastic wrap and will store them in the fridge.

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: