"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Patís Cranberry Raspberry Sauce Recipe

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This recipe for Patís Cranberry Raspberry Sauce, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Package fresh or frozen cranberries. (You can buy extra packages in the fall and freeze them. Buy early even though it is more expensive. The berryís are in better shape and you wonít need to pick through them as much)
1 cup sugar
1 cup water.
Raspberries to taste (at least 5 to 10 oz package)

Directions:
Directions:
Mix water and sugar and start heating to dissolve. Add cranberries, and cook until the berries start popping. Add raspberries and continue cooking. Taste sauce and add more raspberries and or sugar until the sauce tastes the way you prefer. You can serve this hot or cold. We like it both ways.

Personal Notes:
Personal Notes:
This is the cranberry sauce I bring every year for Thanksgiving, and is the one I get phone calls about the day before Thanksgiving. EASY, EASY, EASY! No reason to buy that stuff they call cranberry sauce in the can.

 

 

 

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