Raspberry Cranberry Sauce


  • 1-pound bag fresh cranberries, rinsed
  • 1 can frozen 100 percent raspberry white grape juice concentrate
  • 1 Tbsp. lemon juice
  • 1/4 c. Florida cane crystals, opt.
  • 1 tsp. arrowroot powder
  • 1/4 c. water


  1. Mix arrowroot and water together and set aside.
  2. Combine remaining ingredients in a medium saucepan and bring to a boil. When boiling, stir in cornstarch mixture and cook, stirring until thickened.
Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.