Cranraspberry Sauce

This is my number-one favorite cranberry sauce. The addition of raspberry purée adds a lovely extra dimension to the traditional whole cranberry sauce. Lemon juice provides freshness and sparkle. I like to make a large quantity to ensure that there will be enough to accompany the leftover turkey. I wouldn’t enjoy the turkey as much without this sauce.

Chilling time: at least 8 hours
INGREDIENTS MEASURE WEIGHT
volume ounces grams
Raspberry Purée
raspberries, frozen with no sugar added 1 12-ounce bag 12 ounces 340 grams
sugar ¼ cup + teaspoons 2 ounces 56 grams
Cranberry Sauce
fresh cranberries cups 24 ounces 680 grams
water 1 liquid cup
sugar cups 12.25 ounces 350 grams
lemon zest, finely grated 1 tablespoon + 1 teaspoon 0.25 ounce 8 grams
lemon juice, freshly squeezed (about 1½ large lemons) 3 tablespoons
KEEPS: At least 1 month refrigerated, several months frozen.

Method

In a strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place in an oven with a pilot light.) Press the berries to force out all the juice. There should be a scant ½ cup.

In a microwave on high power,* or a small saucepan (preferably with a nonstick lining), boil the juice until it is reduced to 2 tablespoons. Pour it into a lightly oiled heatproof cup.

*lf using a microwave, place the juice in an oiled 4-cup heatproof glass measure or bowl to allow for bubbling.

Purée the raspberries and strain them through a food mill fitted with the fine disc. Or use a fine strainer to remove all the seeds. You should have a scant ½ liquid cup of purée. Stir in the raspberry syrup. You should have 9 tablespoons (4.5 fluid ounces). Add ¼ cup plus teaspoons sugar. Stir until the sugar dissolves. Refrigerate.

If you have less raspberry purée, decrease the sugar, using 1 tablespoon for each fluid ounce of purée.

Wash the cranberries and drain them thoroughly.

In a medium saucepan, combine the water and the cups of sugar and bring to a boil, stirring constantly. Add the cranberries and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the lemon zest and juice. Cool to room temperature.

Stir in the raspberry purée.

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