Sauces, Salad Dressings & Gravies

Light Cran-Raspberry Sauce Recipe

I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.


  • 12-ounce bag cranberries
  • 12-ounce bag frozen red raspberries (about 3 cups fresh)
  • 2 cups orange juice or apple cider (or water)
  • Zest from 1 orange, finely chopped
  • 1 cup granulated sugar
  • 1 envelope Knox unflavored gelatin (1/4 ounce)
  • 2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)


  1. Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 3 minutes.
  2. Sprinkle the gelatin powder over the top, stir and continue to boil gently for about 4 more minutes or until skins pop.
  3. Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.

4 1/2 cups (about 36 servings if 1/8 cup per serving)

Nutritional Information:
Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.

SOURCE: © 2005 Elaine Magee

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Last Editorial Review: 3/22/2006