No Fuss Blueberry And Cranberry Sauce Recipes
NO FUSS BLUEBERRY AND CRANBERRY SAUCE RECIPE
Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe. Freeze the leftovers to pour over pancakes, waffles or ice cream!
Provided by The Wanderlust Kitchen
Categories Condiments & Sauces
Time 35m
Number Of Ingredients 6
Steps:
- 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 Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 69 g, Protein 1 g, Fat 1 g, Sodium 6 mg, Fiber 5 g, Sugar 59 g
CRANBERRY-BLUEBERRY SAUCE
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
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
BLUEBERRY-CRANBERRY SAUCE
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
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
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- Next, bring the orange jucie and sugar to a boil in a medium saucepan over medium high heat. Add the cranberries, reduce the heat and simmer the mixture for about 10 minutes, until the cranberries have burst and the sauce has slightly thickened.
- Stir in the cinnamon and nutmeg, and remove the mixture from the heat. Add the blueberries and stir them in, smashing a few as you go. Transfer the sauce to a serving dish and allow it to cool before serving.
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