Easy Cran-Raspberry Sauce - cooking recipe

Ingredients

3 cups unsweetened raspberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (or more to taste)
1 lemon, zest of (orange works well, too)

Preparation

In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
Cover and store in the refrigerator. This will last up to a week.
Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.