In a small saucepan over medium heat, bring the cranberries, maple syrup, and water to a low boil. Cook, stirring occasionally, for 10 minutes or until the sauce has thickened. You may hear the cranberries pop as they cook.
Stir in the raspberries and simmer for 5 minutes, stirring occasionally. Serve warm or cold.
Notes
*If using frozen cranberries and/or raspberries, keep them frozen and do not thaw before making the sauce.Storing: Store sauce in an airtight container in the refrigerator for 10 to 14 days. Or freeze for 2 months (for best flavor) or up to 1 year.