Cranberry Raspberry Sauce
An elegant cranberry and raspberry sauce with merlot. Perfect with roasted poultry, pork and ham.
1 (12-ounce) package fresh or frozen cranberries
2 cups fresh or frozen raspberries
1 cup Merlot (red wine)
1 cup granulated sugar
- Combine cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Mash the cranberries with the back of spoon, as needed. Lower heat and simmer for 15 minutes.
- Cool at room temperature; pour into serving bowl, cover and refrigerate.
- Serve hot or cold, as desired.
Makes about 4 1/2 cups.