Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It’s great with turkey, but just as good with chicken or duck. It can also be a nice complement to the canned stuff for those who simply won’t eat the Thanksgiving bird without it! This recipe, which can be made a week ahead, produces about four cups.
2 ½ cups sugar
½ cup white wine vinegar
½ cup water
½ cup orange juice concentrate
2-12 oz packages cranberries
1-6 oz package fresh raspberries
2 cinnamon sticks
Zest of 1 orange
~ Combine sugar, vinegar, water, and orange juice in a saucepan over medium high heat. Bring to a boil, stirring until the sugar dissolves.
~ Mix in the cranberries, raspberries, cinnamon, and orange zest. Turn down the heat and simmer until the cranberries burst, about 10 minutes. Cool completely.
~ Remove the cinnamon, cover, and chill.