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Baked Cranberries
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Description
Cranberries with raspberries and orange liqueur. A favorite at Thanksgiving!
Ingredients
- 1 pound Bag Of Fresh Cranberries, Rinsed And Drained
- 2 cups Sugar
- 6 ounces, weight Frozen Whole Raspberries, Thawed
- 2 Tablespoons Orange Liqueur (like Triple Sec Or Cointreu)
- ¼ cups Sugar (or Up To 1/2 C., To Taste)
Preparation
Preheat oven to 350 degrees.
Spread rinsed and drained cranberries in a glass 9×13 inch baking dish. Sprinkle evenly with 2 c. sugar. Toss to coat. Bake until hot and bubbly and sugar is dissolved, about 40 minutes, stirring twice.
Remove from oven and stir in raspberries, orange liqueur and 1/4 c. to 1/2c. more sugar, to taste. Refrigerate, covered.
Makes 2 3/4 cups.
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3 Comments
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maryloves2cook on 1.21.2011
I usually make it a day ahead, at least at Thanksgiving. Chill it. Serve it cold or bring to room temp. I got the recipe from a local grocery store (Byerly’s). Hope you like it!
flourgirl on 10.30.2010
This sounds really yummy. Quick question…do you serve it immediately after stirring in the raspberries & liquor? Or do you serve it cold? I think I know the answer but want to make sure.
tbennett73 on 9.13.2009
this sounds yummy…can not wait for fall to try it out.