Easy Cran-Raspberry Sauce

Directions

1. 1
   In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
2. 2
   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.
3. 3
   Cover and store in the refrigerator. This will last up to a week.
4. 4
   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.