Cran-Raspberry Sauce

Cran-Raspberry Sauce

Kaufmann OneThis Cran-Raspberry Sauce (Jellied) is Kaufmann 1 approved and will require a mold of some sort.



4 cups cranberry juice ( reserve 1 cup )
8 oz raspberries fresh or frozen Blended
1 lemon juiced
1 cup xylitol
1/2 cup gelatin
Coconut Oil
Jello Mold or 13×9 baking dish



Grease 13×9 baking dish with coconut oil and set aside. In a small bowl, mix 1 cup of cranberry juice and gelatin, set aside. Get a large sauce pan, add 3 cups cranberry juice, raspberries, and lemon juice to the pot. Over medium heat bring to a simmer. Once simmering, add xylitol and mix thoroughly. Remove from heat and mix in gelatin until completely incorporated. Transfer to a greased mold, or 13×9 baking dish. Cover and let set over night. Cut into squares and serve your delicious Cran-Raspberry side dish for all to enjoy!

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Cranberry Lemon Muffins with Lemon Icing

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