Cranberry Raspberry Sauce

  • 1 12-ounce bag of cranberries, picked over
  • 1 10-ounce package frozen raspberries in light syrup, thawed
  • 1/2 cup sugar
  • 3/4 cup cranberry juice

In a heavy saucepan combine the cranberries, the raspberries with the syrup, the brown sugar, and the cranberry juice cocktail, simmer the mixture, covered, stirring occasionally, for 10 to 15 minutes, or until the cranberries have burst and the sauce is thickened, and let the sauce cool.