Raspberry-Balsamic Cranberry Sauce
1 cup water
3/4 cup granulated sugar
3 cups fresh cranberries
1 1/2 cups fresh raspberries
3 tsp Raspberry Balsamic Vinegar
In a medium saucepan, combine the water and sugar and bring to a boil, stirring until all sugar is dissolved.
Add the cranberries and raspberries and simmer for 5 minutes, until most of cranberries have popped.
Stir in the Balsamic Vinegar and allow to cool before serving.
Must be stored in refrigerator.
Makes 2.5 cups