1. In a medium saucepan, combine the water and sugar, and bring to a boil, stirring until all sugar is dissolved.
  2. Add the cranberries and raspberries and simmer for 5 or so minutes, until most of cranberries have popped.
  3. Stir in the Raspberry Balsamic Vinegar and allow to cool before serving. Must be stored in the refrigerator.
NOTE: We like to jazz this up by adding crushed lemon, lime, orange and/or pineapple, after the sauce has simmered. Amazing with Thanksgiving turkey, chicken, fish, rice or quinoa. 

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