NO FUSS BLUEBERRY AND CRANBERRY SAUCE RECIPE
Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe. Freeze the leftovers to pour over pancakes, waffles or ice cream!
Provided by The Wanderlust Kitchen
Categories Condiments & Sauces
Time 35m
Number Of Ingredients 6
Steps:
- Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling.
- Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Allow the mixture to return to a boil, then turn the heat down to medium-low and simmer for 15-30 minutes, until cranberries are burst and softened.
- Divide into pint-sized mason jars for storage, leaving a half inch of air space in the top of each jar. Allow to cool on the counter top before refrigerating or freezing.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 69 g, Protein 1 g, Fat 1 g, Sodium 6 mg, Fiber 5 g, Sugar 59 g
CRANBERRY-BLUEBERRY SAUCE
Aromatic sweet and tart cranberry sauce with blueberries, which is delicious alone or as a topping for oatmeal, pancakes, etc.
Provided by Kerri C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 7h
Yield 10
Number Of Ingredients 11
Steps:
- Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
- Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 19.3 g
CRANBERRY BLUEBERRY SAUCE
Try this delicious, healthy, quick, easy, and fresh cranberry blueberry sauce! This homemade cranberry blueberry sauce will enhance the flavor of your regular pancakes, waffles, yogurt, or desserts.
Provided by Michelle Blackwood, RN
Categories Sauce
Time 20m
Number Of Ingredients 4
Steps:
- Sort and wash cranberries, add to a saucepan with blueberries, water, and maple syrup bring to a boil.
- Reduce heat to simmer until cranberries pop and sauce thickens, about 10 minutes.
- Stir frequently and keep an eye on it to prevent it from burning.
- Remove the sauce from the heat and let it cool thoroughly before using or storing.
Nutrition Facts : Calories 105, Carbohydrate 23.4, Fat 0.1, Protein 0.1
CRANBERRY BLUEBERRY SAUCE
This is an interesting twist on cranberry sauce. So much of the Thanksgiving meal needs to be traditional, but this was one dish I felt I could jazz up without spoiling expectations.
Provided by altheviking
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove peel from orange (save orange).
- Slice orange peel.
- Combine 1cup sugar, 1cup water and orange peel in a saucepan.
- Bring to a boil, then simmer until peel becomes translucent.
- Remove peel from sugar and let cool.
- Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
- Combine cranberries, 1cup sugar and 1cup water in a saucepan.
- Bring to a boil, then simmer until cranberries pop.
- Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
- Continue simmering until blueberries pop.
- Pour into serving dish and let gel.
- Thinly slice orange.
- Garnish sauce with orange slices and remaining blueberries.
Nutrition Facts : Calories 234.2, Fat 0.1, Sodium 3.4, Carbohydrate 60.5, Fiber 3, Sugar 55.4, Protein 0.5
CRANBERRY BLUEBERRY SAUCE
Why make cranberry sauce at home? So, you will be in charge of freshness, sweetness, ingredients, and unusual flavor additions.
Provided by Renee Pottle
Number Of Ingredients 4
Steps:
- Wash berries. Discard soft or bruised berries.
- In a large pot or Dutch oven, combine all ingredients.
- Over medium-high heat, bring to a boil, stirring constantly until sugar dissolves.
- Continue boiling until cranberries pop - or burst open, usually 10-15 minutes.
- Sauce should be thickened somewhat. If you aren't sure, check the temperature. A good setting for sauce is 217-218 degrees, or about 5 degrees above boiling water temperature.
- Ladle into jars leaving ½ inch headspace. Wipe of jar rim with a damp paper towel.
- Top with two-piece lids. Process in a boiling water bath for 10 minutes.
- Let cool for 5 minutes in canner. Remove and let sit for 12 hours.
- Makes 3-4 pints.
BLUEBERRY-CRANBERRY SAUCE
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
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
- Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
- Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
- Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
- 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.
- Turn off the heat element and mix in the blueberries.
- Using a potato masher or spoon mash only a few berries.
- Remove from heat; cool slightly.
- Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).
Nutrition Facts : Calories 143.7, Fat 0.2, Sodium 1.4, Carbohydrate 36.8, Fiber 2.6, Sugar 31.6, Protein 0.6
BERRY CRANBERRY SAUCE
Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.
Provided by dumpcook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 10.5 g
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CRANBERRY BLUEBERRY SAUCE - MY ISLAND BISTRO KITCHEN
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Cuisine AmericanEstimated Reading Time 4 minsCategory Side Dish
- In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.
- Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the blueberries and spices. Increase heat to return mixture to boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens and blueberries have softened.
- Remove saucepan from heat and remove the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.
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