Preparation

1. Put the Cran Raspberry Juice in a small pot. Reduce to 1/4 cup. Remove from the heat and stir in the cream. Set aside.
2. In a clean pot, stir the sugar and water together. Cook over medium heat until the sugar dissolves, about two minutes. Increase to high heat and continue to cook, without stirring, until the sugar has caramelized and is medium amber in color.
3. Remove the pan from the heat and slowly stir in a couple of tablespoons of the cranberry and cream mixture. (The caramel will sputter as it is added, so stir carefully.) Continue gradually stirring in the mixture until all has been added. Let the caramel cool, stirring occasionally, until warm. Whisk in the butter.
4. Refrigerate until cold. 

Tip: The Cran Raspberry Caramel Sauce can be made up to 2 weeks ahead.