Combine all ingredients in a small saucepan simmer, stirring frequently for 5-8 minutes, or until the mixture starts to soften and most of the liquid is absorbed.

If the mixture is dry, stir in another tablespoon of water.

Transfer the mixture to a food processor or blender and process until smooth.

Cover and pop in the refrigerator until cooled.

Bring to room temperature before spreading on dough. (you can microwave for 20-30 seconds to soften if needed)

In a medium size bowl stir together flour, baking powder, and salt.

In a bowl of an electric mixer beat together the butter, sugar, egg and vanilla extract until creamed together.

Slowly add the flour mix into the butter and stir until it comes together.

On a lightly floured surface form dough into a square and using your hands gently press down to form a 10” square.

Place on plastic wrap and refrigerate for at least 1 hour.

Remove dough from refrigerator uncover the top of the dough and spread the cranberry raspberry mixture over cold dough leaving about a 1/2 inch edge.

Using the plastic wrap that is under dough start rolling the dough up tightly and gently.

Wrap dough back into plastic wrap and pop in the freezer to firm back up. About 15 minutes. If you are not cooking right away place in refrigerator for up to two days.

Preheat oven to 375°F.

Remove roll from freezer and cut the roll into 1/4-in. slices, place parchment on baking sheets.

Bake for 14-15 minutes or until their edges are light brown.

Remove from oven and let cool on baking sheet 5-10 minutes before transferring to wire rack.