No Fuss Blueberry Cranberry Sauce

Get ready for a flavor explosion! Our Blueberry Cranberry Sauce recipe blends traditional and bold, delivering a quick, irresistible addition to your extraordinary taste!

Cranberry sauce in a bowl and a Mason jar with cranberry sauce on a table.

Origin of Blueberry Cranberry Sauce

Cranberry sauce has been a part of North American cooking for a long time, especially during holidays like Thanksgiving. Cranberries grow naturally in North America. Native Americans actively use berries for food, healing, and even dye-making. Early European settlers in America probably started the tradition of making cranberry sauce by cooking the berries.

Adding blueberries to cranberry sauce is a more modern variation. It shows how people nowadays like to mix different flavors in their cooking. Like cranberries, blueberries are also from North America. For a very long time, Native Americans have appreciated the great taste and health benefits of these berries.

Reasons to Love This Cranberry Sauce

  • Cranberry sauce has a versatile use and complements a wide range of meals, from traditional roasts to desserts, and even your leftover turkey sandwiches. It is also great on pancakes and waffles.
  • Homemade cranberry sauce, with its unique, tangy taste, perfectly balances the richness of meats and adds zest to various dishes. You can smother this rich cranberry sauce on my Roast Pork Tenderloin for a sweet and spicy taste.
  • It is packed with antioxidants and nutrients.
  • This side dish is a staple in holiday feasts, evoking nostalgia and creating a sense of tradition.

Recipe Ingredients

Two Mason jars filled with cranberry sauce.
  • White Sugar: Adds sweetness to balance the tartness of the berries.
  • Whole Fresh Cranberries: The primary ingredient and provide the characteristic tart flavor and texture.
  • Frozen Blueberries: Complement the cranberries with a sweet and slightly tangy flavor.
  • Ground Cinnamon: Adds a warm, spicy note to the sauce that enhances its overall flavor.

See the recipe card for full information on ingredients and quantities.

Variations

  • Brown Sugar Substitute: Replace white sugar with brown sugar for a deeper, molasses-like sweetness.
  • Orange Juice for Water: Swap water with fresh orange juice to add a citrusy depth while maintaining the fruitiness of the sauce.
  • Orange Zest Instead of Lemon: Use orange zest in place of lemon for a subtly different citrus flavor that complements the berries.
  • Maple Syrup: Swap white sugar with maple syrup for a rich, autumnal sweetness that pairs well with cranberries.

How to Make Blueberry Cranberry Sauce

Step #1: Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling.

Step #2: Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest).

Step #3: Allow the mixture to return to a boil, then turn the heat down to medium-low and simmer for 15-30 minutes, until the cranberries have burst and softened.

Two Mason jars filled with cranberry sauce and a bowl of cranberry-blueberry sauce on a table.

Expert Tips

  • Low and Slow Simmer: Simmer the sauce on medium-low to prevent burning and allow flavors to meld together gradually.
  • Cool Before Storing: Allow the sauce to cool to room temperature before storing to prevent condensation.
  • Mash for Texture: Gently mash the berries while cooking if you prefer a smoother sauce.

Frequently Asked Questions

How do I achieve a smoother sauce texture?

For a smoother texture, blend the sauce after cooking and strain it to remove the berry skins.

Can I make this sauce ahead of time?

Definitely! It can be made a few days in advance and stored in the refrigerator until needed.

How can I make the sauce thicker?

Simply simmer it for a longer period, allowing more liquid to evaporate, to achieve a thicker consistency.

If I don’t have a Dutch oven, can I still make Blueberry Cranberry Sauce in a regular saucepan?

Yes, you can definitely use a regular saucepan to make Blueberry Cranberry Sauce. Just ensure it’s at least 3-quarts in size to accommodate the ingredients and allow enough space for the mixture to boil and simmer without spilling.

Can I use fresh blueberries instead of frozen?

Yes, if you have access to them, they are a great option.

Two Mason jars filled with cranberry sauce and a bowl of cranberry-blueberry sauce on a table.

Storage Info

Store Cranberry Blueberry Sauce in an airtight container in the fridge for up to 10-14 days. To freeze, you can use freezer safe Mason jars for your leftovers. You can also put it in freezer-safe containers or bags, and it will remain good for up to a year. To reheat, first thaw it in the refrigerator if it’s frozen. Then, warm it gently on the stove over low heat or in the microwave. Stir occasionally for even heating.

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Cranberry sauce in a bowl and a Mason jar with cranberry sauce on a table.

No Fuss Blueberry Cranberry Sauce Recipe

Get ready for a flavor explosion! Our Cranberry Blueberry Sauce recipe blends traditional and bold, delivering a quick, irresistible addition to your extraordinary taste!
4.5 from 36 votes
Pin Rate
Course: Condiments & Sauces
Cuisine: North American
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 259kcal
Author: Linda
Print Recipe

Ingredients

  • 1 cup white sugar
  • 1 cup water
  • 3 cups whole fresh cranberries
  • 1 1/2 cups frozen blueberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon dried lemon peel or fresh lemon zest

Instructions

  • 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 the cranberries have burst and softened.

NOTES

Storage Info:
Store Cranberry Blueberry Sauce in an airtight container in the fridge for up to 10-14 days. To freeze, you can use freezer safe Mason jars for your leftovers. You can also put it in freezer-safe containers or bags, and it will remain good for up to a year. To reheat, first thaw it in the refrigerator if it’s frozen. Then, warm it gently on the stove over low heat or in the microwave. Stir occasionally for even heating.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 67g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 105mg | Fiber: 4g | Sugar: 59g | Vitamin A: 76IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 0.4mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. I’ve made a variation of this recipe (which is delicious) where you cook just the cranberries and juices down, then add the blueberries before serving. This gives the blueberries a heartier presence in the sauce. Both methods are very good, just depends on how you prevalent you want the blueberries to be.