Cranberry Raspberry Sauce
1 bag (12 ounces) fresh or frozen cranberries
2/3 cup seedless raspberry jam
1/2 cup cranberry or raspberry juice
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Combine all ingredients in a saucepan and simmer over medium/low heat for about 30 minutes until the berries have begun to burst and the sauce thickens. Serve warm.
Yields about 2 1/2 - 3 cups
Recipe from Curly Girl Kitchen