Adapted from an article on cranberry sauces in the Hartford Courant, November 17, 1993. Suggested as a recipe for leftover cranberry sauce — as in here’s a way to turn leftover cranberry sauce into a sparkling dessert topper with a little cornstarch and a package of frozen raspberries.
Raspberry cranberry sauce
2 tablespoons sugar
1 tablespoon cornstarch
1 8-ounce can whole cranberry sauce
10-ounce package frozen red raspberries
2 tablespoons kirsch or brandy
1. In a 1-quart casserole, combine sugar and cornstarch. Stir in cranberry sauce. Place frozen raspberries atop cranberry mixture. Cook, uncovered, on 100 percent high power (high) for 2 minutes. Stir with a fork to break up raspberries.
2. Cook, uncovered, on high for 5 to 7 minutes more or until thickened and bubbly, stirring after every minute. Cook 30 seconds more. If desired, stir in kirsch or brandy.
3. Serve warm or cold over slices of pound cake or chocolate cake, or over peach halves, vanilla ice cream or chocolate ice cream. Top with whipped cream or pressurized, whipped dessert topping, if desired.
Yield: 2 cups sauce.
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