The very first thing that you’re going to want to do with this recipe, is grab a saucepan. Place that saucepan over “Medium” heat.
Once you’ve completed that preliminary step, toss your sugar and orange juice inside of the saucepan, and stir both of those contents up as best you can.
Follow that up, by tossing in your delicious cranberries. At this point, you’ll want the entire saucepan to come to a full-on boil. Don’t stop stirring during this portion of the recipe, as you’ll want to keep stirring and mixing everything together in this state, until the cranberries burst.
When you see your cranberries burst in the saucepan, you’ll know it’s time to stir in your raspberries. When you do, you’ll want to reduce the heat substantially, and let all of those contents simmer for anywhere between 10-15 minutes.
Then, when your sauce has simmered for that amount of time, remove it from the heat completely. It’s at this point in the recipe where you’ll stir in your desired amount of tincture. Now, remember, this is where your potency is coming from, and you’ll likely only be using a tiny amount of this sauce as a dessert topping at a time. So, with that in mind, you may want to consider making this a strong sauce. That way, it’ll always make its presence known, regardless of what it’s dolloped atop of.
When you’ve fully incorporated the tincture into the sauce, you can toss it in the fridge for later use, or if you have a dessert ready and waiting, you can apply as much of this slightly warm sauce on top of it for a truly infused experience.