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The Salty Dog's Blog

Cranberry-Blueberry Sauce

Posted by Didi Davis on

Serves 6 to 8

This combination is one of our favorites, but try it with other dried or fresh fruit if you are not a blueberry fan. We really like strawberries, apples, or cherries. Make with sugar of choice, but also try any of our Flavored Sugars for added taste. Serve with turkey, but also pork or chicken and even roast beef. The sauce keeps well for 1 to 2 weeks in the refrigerator.

1 cup plain sugar or Flavored Sugar
1 cup orange juice or cider
12 oz fresh cranberries
1/3 cup dried blueberries, this is a loose amount; you may use more or less

Place all ingredients in a medium nonreactive saucepan. Bring to a boil over high heat, stirring often. Once boiling, lower the heat to a gentle boil. Continue cooking, stirring often, about 5 minutes more until the cranberries start popping and soften.

Transfer to a bowl and cool to room temperature. Serve at room temperature or chill first and serve cold.

Recipe Copyright Deirdre Davis 2015

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