Blue Cranberry Sauce

Megan Yonak's Note:

I wanted something different than just cranberry sauce- but still wanted the 'tradition' of it. I have made this sauce for Thanksgiving 3 years in a row and it gits rave reviews from- what seems like- everyone that eats it- Even from people who don't like 'traditional' cranberry sauce. I recommend that you make this a day ahead (refrigerate) to let flavors mingle. I serve it cold- As far as the spices go- I don't really measure... I know 1/8th of a tsp of cloves seems like a lot- i just shake a bit in... but if you don't like cloves- just omit them! Enjoy!!! :)

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 (12 ounce) package fresh cranberries
• 1 cup water
• 1/2 cup white sugar (bakers sugar is best)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves or 1/8 teaspoon allspice
• 1 pint fresh blueberries

Directions:

1. Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
2. Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and cloves. Mix well.
3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Reviews

[Chef #756180]

This is a staple every Thanksgiving and Christmas at my house. My kids and hubby absolutely love it! Thank you very much for posting it.

[Jen C Seattle]

I made this today for Thanksgiving and it was a hit! I am not the biggest fan of cranberry sauce but I LOVE blueberries, so this recipe was a great find. I did find I wanted it to be a bit sweeter, so added around 1/4 cup of agave syrup in addition to the sugar as directed. I didn't have ground cloves so threw in a couple of whole cloves...I don't recommend this, however, as I couldn't find them later! I thought the dish improved in flavor after being allowed to cool (I put mine in the refrigerator, but it was probably near room temperature when we ate it). Thanks for a nice twist on traditional cranberry sauce!

[Leahcooks]

I made this for Thanksgiving and it turned out really well. I think the blueberries really add something different to the dish. I actually subbed out the water for orange and cranberry juices. The only thing I wasn't a fan of was the clove flavor. I am making another batch of this tomorrow and I will omit or lessen the spice as it was too much for me and a lot of the people who ate it. Definitely worth a try, but judge your spices based on your personal taste :-) UPDATE: I made this a 2nd time but omitted the spice altogether and I personally thought it was much better. I am not a "clove" fan, so I enjoyed this more with just the berries!