Blue Cranberry Sauce Recipes

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

CRANBERRY-BLUEBERRY SAUCE

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.

BLUE CRANBERRY SAUCE

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.

BLUEBERRY-CRANBERRY SAUCE

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).

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

ORANGE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

CRANBERRY SAUCE

Steps:

• Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.

BASIC CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil. Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

CRANBERRY SAUCE

Steps:

• In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.