- 1 cup cranberry-raspberry juice
- 1 cup sugar
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 tablespoon lemon juice
- In a large saucepan, bring juice and sugar to a boil.
- Add cranberries; return to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally.
- Remove from the heat; stir in lemon juice. Cool.
- Cover and refrigerate for 1 hour or until chilled.