Blueberry & Cranberry Sauce

Kitty FloridoNovember 13, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Why mess with a classic? For Thanksgiving or Christmas dinner, we’re used to serving cranberry sauce. A few years ago, I played with the original to make a darker hue and a bit sweeter sauce… and it turned out amazing! So, I decided to make a Blueberry and Cranberry Sauce. The result, a sweeter sauce that goes wonderfully with turkey.

So, at first, it was your regular cranberry sauce: add sugar, water and orange juice, heat until the sugar dissolves and the mix starts to boil. Then, I added both the berries and continued preparing it as usual. You can make this sauce with both frozen or fresh berries, I used both! You can even see some of the ice bits from the blueberries sneak in from the pot’s side.

As I like chunky cranberry sauce, I avoided over mixing the berries as they fall apart, but if you rather have a chunk-less sauce, you can use a potato smasher or an immersion blender to smooth it out. You can serve this sauce at room temperature or heated just a bit.

Kitty

Blueberry & Cranberry Sauce

A Foodies’ Kitchen Original Recipe
Yields: 2 ½ cups

Ingredients:
⅓ cup sugar
½ cup water
½ cup orange juice
1 12-oz. package fresh or frozen cranberries
1 cup of fresh or frozen blueberries

Direction:

Combine sugar, water and orange juice in a medium saucepan and bring to a boil.
Add both the cranberries and blueberries to the mix and return to a boil.
Reduce heat and boil gently 10 minutes, stirring occasionally. If you like a smoother sauce, you can use your immersion blender now.
Cool completely at room temperature. Refrigerate until serving time.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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