Easy Cran-Raspberry Sauce

1. 1

   In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.

2. 2

   Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.

3. 3

   Cover and store in the refrigerator. This will last up to a week.

4. 4

   Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

* Per serving · 4 servings · Values may vary.

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