Cranberry Sauce with Apples and Raspberries
Author: 
Serves: makes about 5 cups
 
Ingredients
  • ½ cup granulated 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
  • 2 apples (any variety is fine), peeled and diced (same size as a cranberry)
  • chopped pecans to taste (optional)
Instructions
  1. 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.
  2. Add raspberries and stir.
  3. Add apples and cook 1 minute.
  4. Add chopped nuts if desired.
  5. Cool to room temperature and refrigerate.
Notes
This will thicken as it cools and the apples will turn red.

Good idea to make this the Sunday before Thanksgiving!
Recipe by Pamela Salzman at https://pamelasalzman.com/cranberry-sauce-with-apples-and-raspberries/