Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe!
I really procrastinated on this one, guys. I know that in Blogland it is pretty much sacrilege to post a Thanksgiving recipe the day before Thanksgiving, but in my defense I got lazy and, uh, forgot.
SO here we are, one day before the big meal, and I’m hoping that you are as lazy forgetful as I am and are in need of a good cranberry sauce recipe.
This is my second year being in charge of the cranberry sauce (after screwing up the turkey two years in a row I “gracefully” passed that duty on to other family members) and the second year that I’ve made this cranberry blueberry sauce recipe.
It still tastes mostly like cranberries, but it has just enough blueberries to make your guests ask what you put in it.
I like to make lots of cranberry sauce and freeze the leftovers it in mason jars (I buy these ones) to use throughout the year. I know that cranberry sauce seems like a holiday recipe, but with a little creativity you can find all sorts of extra uses for it.
Sometimes I like to make roast pork tenderloin and smother it in a rich cranberry sauce. You can also use this sauce to top your waffles or a big bowl of ice cream.
This year I’m going to get super creative with the leftovers and try the following:
- Pureeing the sauce and using it to make a cocktail
- Stirring the sauce into my pancake batter
- Adding some to a batch of Sangria
- Spreading it on toast for breakfast
- Baking it into overnight French toast
I have no idea why all of these options are either breakfast or booze, but that’s just how my mind works I suppose.
Here’s What You’ll Need:
- A Dutch oven (3-quart or larger)
- Freezer safe mason jars
- A funnel and a ladle
- Measuring spoons and measuring cups (both dry and liquid)
Here’s the Recipe!
No Fuss Blueberry and Cranberry Sauce Recipe
Ingredients
- 1 cup white sugar
- 1 cup water
- 3 cups whole fresh cranberries
- 1 1/2 cups frozen blueberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried lemon peel or fresh lemon zest
Instructions
- 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
I’ve made a variation of this recipe (which is delicious) where you cook just the cranberries and juices down, then add the blueberries before serving. This gives the blueberries a heartier presence in the sauce. Both methods are very good, just depends on how you prevalent you want the blueberries to be.