Raspberry-Cranberry Sauce

Two ingredients, one blender, no cooking. This raspberry and cranberry sauce comes together in minutes and works as a versatile fruit puree you can drizzle over just about anything sweet.

Frozen raspberries blended with cranberry sauce create a sauce that’s tart and bright without being puckery. The cranberry sauce brings enough sweetness and body to balance the sharp edge of the berries, so there’s no added sugar needed.

Chill it for at least an hour before serving. The flavors meld and the sauce thickens slightly as it sits, going from a loose puree to something with real spoon-coating body. It’s gorgeous spooned over peach halves, pear slices, ladyfingers, or a simple slice of pound cake.

Pro Tips

• Blend until completely smooth and strain through a fine mesh sieve if you want a seedless sauce. Raspberry seeds can be gritty in a poured dessert sauce.
• Make it ahead. This sauce keeps in the fridge for up to five days and actually improves as the flavors develop.
• Bring to room temperature for about 15 minutes before serving if you want a pourable consistency. Straight from the fridge it’s thicker and better for dolloping.

Variations

• Spiked version: Stir in a splash of Grand Marnier or Chambord after blending for an adults-only dessert sauce.
• Cranberry-strawberry swap: Use frozen strawberries instead of raspberries for a milder, sweeter sauce.