Not Your Usual Cranberry Sauce -- Cran-Raspberry Sauce

     My sister, Marla Newell Payne, made this tangy cranberry sauce one year for Thanksgiving. It was delicious and a little unusual.

     It is on our Thanksgiving menu this year, and  it can be made up to one week in advance.
     Also a great Christmas sauce and, I have poured it over a block of cream cheese and used it as an appetizer offering.
Fall 2014 Update — Check out my story about this recipe on MyAbileneKansas webpage -- Campaign for Cranberries.

Cran-Raspberry Sauce

1¼ cups granulated sugar

½ cup raspberry vinegar -- if you can’t find it, use ½ cup white or rice vinegar (rice vinegar is a it sweeter) + add about ¼ cup frozen raspberries to the sauce

¼ cup water

12 oz. package cranberries

1 cinnamon stick

1 tablespoon thin orange peel strips from a fresh orange

1.     Combine first 3 ingredients in heavy medium saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves.  Mix in cranberries, cinnamon stick, and orange peel.  

      Reduce heat.  Cover partially and simmer until berries burst, about 10 minutes. 

2.     Remove from heat. 

3.     Cool completely (sauce will thicken as it cools). Discard cinnamon stick. 

4.     Refrigerate.