Best Cranberry Blueberry Sauce Recipes

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BLUEBERRY-CRANBERRY SAUCE



Blueberry-Cranberry Sauce image

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

1 (12 ounce) package cranberries (can use fresh or frozen)
1 cup unsweetened orange juice (can use half orange juice and water)
1 cup sugar
1/8 teaspoon allspice
1 pinch ground nutmeg
1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste)
1 1/4 cups blueberries (can use fresh or frozen)

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

CRANBERRY-BLUEBERRY SAUCE



Cranberry-Blueberry Sauce image

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

4 cups fresh cranberries
1 ½ cups water
1 orange, zested and juiced
4 each cinnamon sticks
1 (2 inch) piece fresh ginger, grated
1 teaspoon vanilla extract
6 each whole cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 pint blueberries
¾ cup maple syrup

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, TANGERINE & BLUEBERRY SAUCE



Cranberry, Tangerine & Blueberry Sauce image

This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.

Provided by Tham8674

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

6 large tangerines
1 cup golden brown sugar, packed
1 tablespoon ginger, peeled and minced
1/8 teaspoon ground cloves
1 (18 ounce) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

Steps:

  • Finely grate enough peel from tangerines to measure 2 tablespoons.
  • Using small sharp knife, cut all peel and white pith from 1 tangerine.
  • Cut between membranes to release segments.
  • Set aside.
  • Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
  • Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
  • Bring to boil, stirring until sugar dissolves.
  • Reduce heat and simmer 5 minutes.
  • Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
  • Add blueberries and tangerine segments.
  • Stir until blueberries are heated through.
  • Cool.
  • Cover and refrigerate.
  • Serve cold or at room temperature.
  • Can be made 4 days ahead.
  • Keep refrigerated.

CRANBERRY BLUEBERRY SAUCE



Cranberry Blueberry Sauce image

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

1 orange
1 cup sugar
1 cup water
1 (12 ounce) package cranberries
1 cup sugar
1 cup water
1 (6 ounce) container blueberries

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



Cranberry Blueberry Sauce image

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

6 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
4 cups sugar
4 cups water

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.

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