1. PLACE cranberries into a medium saucepan.
2. ADD 1/2 cup brown sugar.
3. ADD 1/2 cup maple syrup.
4. BRING to a boil over medium-high heat while STIRRING often.
5. REDUCE heat to medium.
6. CONTINUE cooking at a brisk simmer, while STIRRING often, about 10 minutes or until most cranberries have burst and juices are syrupy.
7. REMOVE from heat.
8. STIR IN zest of 1 orange.
9. ALLOW cranberry mixture to cool to room temperature.
10. STIR in raspberries gently.
11. TRANSFER to a serving bowl.
12. SERVE at room temperature.

1. COVER cranberry mixture tightly with plastic wrap and STORE in refrigerator for up to 1 week. BRING to room temperature, and STIR IN fresh raspberries just before serving.

Lighten Up Tip

1. SUBSTITUTE orange juice for maple syrup.