Cranberry sauce with Raspberries

Cranberry sauce with Raspberries

12-ounce bag cranberries

12-ounce bag frozen red raspberries (3 cups fresh)

2 cups orange juice

Zest from 1 orange

1 cup sugar

1 envelope unflavored gelatin (1/4 ounce)


Combine cranberries, raspberries, juice, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally for about 8 minutes. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes. Remove from heat and mash slightly. Cover and chill until ready to serve.