Blueberry-Cranberry Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Although frozen berries may be used fresh is always better especially the blueberries, this will yield 8 servings I strongly suggest to double the amounts if you are serving more people, this is a delicious sauce and everyone will want more! - if you prefer a more intense blueberry taste then increase to 1-1/2 cups Ingredients:
1 (12 ounce) package cranberries (can use fresh or frozen) |
1 cup unsweetened orange juice (can use half orange juice and water) |
1 cup sugar |
1/8 teaspoon allspice |
1 pinch ground nutmeg |
1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste) |
1 1/4 cups blueberries (can use fresh or frozen) |
Directions:
1. Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
2. Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
3. Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
4. Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
5. Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
6. Turn off the heat element and mix in the blueberries.
7. Using a potato masher or spoon mash only a few berries.
8. Remove from heat; cool slightly.
9. Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).
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