Raspberry-Cranberry Sauce

Vegan, Gluten-Free, Paleo


  • 3/4 cup frozen cranberries

  • 3/4 cup frozen raspberries  

  • 1 teaspoon orange zest 

  • 1/4 cup water

  • 1 tablespoon freshly squeezed orange juice 

  • 3 tablespoons pure maple syrup  

  • 2 teaspoons arrowroot powder 

  • 2 tablespoons cold water


  1. In a small saucepan, add the raspberries, cranberries, orange zest, water, orange juice, and maple syrup over medium-low heat.

  2. Meanwhile, in a small bowl, mix together the arrowroot and cold water and stir to form a slurry.

  3. When the raspberries starts to lightly bubble, add the arrowroot slurry and stir to combine. Heat for 5-10 minutes or until the sauce has thickened, similar to a runny jam.