Best Blue Cranberry Sauce Recipes
BLUE CRANBERRY SAUCE
This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).
Provided by Connie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 9
Number Of Ingredients 7
Steps:
- 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.
- Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
- 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.
- Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g
TURKEY SANDWICHES WITH CRANBERRY SAUCE AND BLUE CHEESE BUTTER
Provided by Melissa Roberts
Categories Sandwich turkey Thanksgiving Quick & Easy Blue Cheese Cranberry Gourmet
Yield Makes 2 sandwiches
Number Of Ingredients 6
Steps:
- Mash blue cheese with butter and 1/2 teaspoon pepper. Spread on bread and make sandwiches with turkey, cranberry sauce, and arugula
BLUE CRANBERRY SAUCE
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!!! :)
Provided by Megan Krape
Categories Sauces
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.
Nutrition Facts : Calories 92.7, Fat 0.2, Sodium 2.5, Carbohydrate 24, Fiber 3.3, Sugar 18.1, Protein 0.5
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