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Cranberry-Blueberry Sauce

November 17, 2015

I’ve been playing with recipe ideas for Thanksgiving and am hosting a Friendsgiving to try some new ones out in advance of the big day. My mom loves cranberry sauce, and I wanted to try something beyond your traditional cranberry and orange sauce. Then I found this recipe for a quick cranberry sauce with blueberry and red wine that is a fun twist. Let me know what you think!

You will need:

  • 8 oz fresh cranberries
  • 6 oz fresh blueberries
  • 1 c juicy red wine
  • 1 c sugar
  • 1 T ground cinnamon
  • 1 t ground cloves

20151112 Cranberry Sauce 01

Then you will…

  1. In a large sauce pot, combine all the ingredients. You want the pot to be big enough for the sauce to foam up to about 3x its size while it cooks.
  2. Heat the mixture to a boil, stirring occasionally.
  3. Reduce to a simmer over low heat. Allow to reduce for 20 to 30 minutes; most of the cranberries should have burst.
  4. Transfer to heat-safe jars or containers and allow to cool to room temperature on the counter. The sauce will thicken most as it cools.
  5. Sauce will stay fresh for 2 weeks if kept airtight in the fridge.

20151112 Cranberry Sauce 02

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