Raspberry Balsamic Cranberry Sauce
Fresh raspberries and raspberry balsamic vinegar give a subtle twist on classic cranberry sauce to give us this delicious raspberry balsamic cranberry sauce.
- 1 cup water
- ¾ cup granulated sugar
- 3 cups cranberries (fresh or frozen)
- 1 ½ cups raspberries (fresh)
- 3 tsp raspberry balsamic vinegar
In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
Stir in the balsamic vinegar and allow to cool before serving.
Must be stored in the refrigerator.
Serving: 1/6 of batch | Calories: 137kcal | Carbohydrates: 35g | Sodium: 4mg | Potassium: 87mg | Fiber: 4g | Sugar: 28g | Vitamin A: 40IU | Vitamin C: 14.5mg | Calcium: 12mg | Iron: 0.3mg