Prep Time2 mins
Cook Time10 mins
Total Time12 mins
- 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 or so minutes, until most of cranberries have popped.
Stir in the balsamic vinegar and allow to cool before serving.
Must be stored in the refrigerator
- (*credit to sweet peas and saffron website)