½ cup granulated sugar, coconut sugar, maple sugar, or sucanat (you can add more if you like it sweeter)
1 cup unsweetened apple juice
1 pound fresh cranberries, washed and picked through for bruised ones
1 10-ounce bag of unsweetened frozen raspberries or 10 ounces fresh raspberries
2 apples* (any variety is fine), peeled and diced (same size as a cranberry)
chopped pecans to taste (optional)
Instructions
In a large saucepan, combine the sugar or sucanat and apple juice and bring to a boil. Add cranberries, cover and boil until berries pop, about 5-8 minutes.
Add raspberries and stir.
Add apples and cook 1 minute.
Add chopped nuts if desired.
Cool to room temperature and refrigerate.
Notes
*This will thicken as it cools and the apples will turn red. The more tart the apples, the more pectin and the thicker the sauce will get.
Good idea to make this the Sunday before Thanksgiving!
Recipe by Pamela Salzman at https://pamelasalzman.com/cranberry-sauce-with-apples-and-raspberries/