Created by Rick Rodgers
2 packages (6 oz or 1⅓ cups each) Driscoll’s Raspberries
1 package (12 oz) fresh or frozen cranberries
½ cup packed light brown sugar
½ cup maple syrup, preferably Grade B
Grated zest of 1 large orange
Prep Time: 5 min
Cook Time: 10 min
Servings: 10
1 Place cranberries into a medium saucepan. Add brown sugar and maple syrup. Bring to a boil over medium-high heat while stirring often.
2 Reduce heat to medium. Continue cooking at a brisk simmer while stirring often, about 10 minutes or until most cranberries have burst and juices are syrupy.
3 Remove from heat. Stir in zest of orange.
4 Allow cranberry mixture to cool to room temperature. Stir in raspberries gently.
5 Transfer to a serving bowl. Serve at room temperature and enjoy!
Tip: Cover cranberry mixture tightly with plastic wrap and store in refrigerator for up to one week. Bring to room temperature and stir in fresh raspberries just before serving.
To learn more about Driscoll’s, visit www.driscolls.com
