Ingredients for Blue Cranberry Sauce
- 12 ounces fresh cranberries
- 1/2 cup water
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup fresh or frozen blueberries
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How to Make Blue Cranberry Sauce
- Wash and pick over 12 ounces of fresh cranberries.
- In a medium saucepan, combine the cranberries, 1/2 cup water, and 1 cup granulated sugar.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, stir, and simmer for 10-12 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Gently mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Leave some texture if desired.
- Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves (or to taste; omit cloves if desired).
- Mix well to combine all ingredients thoroughly.
- Remove the saucepan from the heat and gently stir in 1 cup of fresh or frozen blueberries.
- The sauce will continue to thicken as it cools.
- Transfer the cranberry sauce to a bowl. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the sauce to chill completely. Serve cold.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
0g
Carbs
7g
