• 15minutes
  • 24calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 cups cranberry-raspberry juice

  2. 2 tablespoons kirsch, or orange liqueur

  3. 1 teaspoon cornstarch

  4. 1 cup frozen unsweetened raspberries, (not thawed)

Instructions Jump to Ingredients ↑

  1. Bring juice to a boil in a large saucepan or skillet over high heat. Cook until reduced to about 2/3 cup, about 10 minutes.

  2. Stir together kirsch (or orange liqueur) and cornstarch in a small bowl; whisk into the sauce and cook until it has thickened and become clear again. Remove the pan from the heat and stir in raspberries; let stand briefly until the berries have thawed. Serve warm or cool.


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