Cranberry-Raspberry Sauce

This is a unique adaptation of a Thanksgiving favorite that's yummy all year

By CTW Features

Makes 5-6 cups

Ingredients

1 1/4 cups sugar

1/2 cup raspberry vinegar

1/4 cup water

1 12-ounce package fresh cranberries

1 cup fresh raspberries

1 cinnamon stick

1/4-inch vanilla bean

1 tablespoon thinly sliced orange peel

Directions

1. Combine sugar, raspberry vinegar, and water in a large nonreactive pan over medium heat; bring to a boil, stirring constantly until sugar dissolves.

2. Add cranberries, raspberries, cinnamon stick, vanilla bean, and orange peel.

3. Reduce heat to low; cover partially and simmer 10 minutes, or until cranberries burst.

4. Remove from heat; take out cinnamon stick and cool completely.

5. Place in freezer-safe containers, leaving 1/2-inch headspace.

Text courtesy "The Everything Canning and Preserving Book" (Adams Media, 2009) by Patricia Telesco and Jeanne Maack

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