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
INGREDIENTS
Nutrition- 1
- 1cup unsweetened orange juice (can use half orange juice and water)
- 1cup sugar
- 1⁄8teaspoon allspice
- 1pinch ground nutmeg
- 1⁄2
- 1 1⁄4
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DIRECTIONS
- 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).
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