Blueberries add a little something special to this quick and easy cranberry sauce recipe!
I really procrastinated on this one, guys. I know that in Blogland it is pretty much sacrilege to post a Thanksgiving recipe the day before Thanksgiving, but in my defense I got lazy and, uh, forgot.
SO here we are, one day before the big meal, and I’m hoping that you are as
lazy forgetful as I am and are in need of a good cranberry sauce recipe.
This is my second year being in charge of the cranberry sauce (after screwing up the turkey two years in a row I “gracefully” passed that duty on to other family members) and the second year that I’ve made this blueberry-cranberry version.
It still tastes mostly like cranberries, but it has just enough blueberries to make your guests ask what you put in it.
I like to make lots of cranberry sauce and freeze the leftovers it in mason jars (I buy these ones) to use throughout the year. I know that cranberry sauce seems like a holiday recipe, but with a little creativity you can find all sorts of extra uses for it.
Sometimes I like to make roast pork tenderloin and smother it in a rich cranberry sauce. You can also use this sauce to top your waffles or a big bowl of ice cream.
This year I’m going to get super creative with the leftovers and try the following:
- Pureeing the sauce and using it to make a cocktail
- Stirring the sauce into my pancake batter
- Adding some to a batch of Sangria
- Spreading it on toast for breakfast
- Baking it into overnight French toast
I have no idea why all of these options are either breakfast or booze, but that’s just how my mind works I suppose.
Here’s What You’ll Need:
- A Dutch oven (3-quart or larger)
- Freezer safe mason jars
- A funnel and a ladle
- Measuring spoons and measuring cups (both dry and liquid)
Here’s Your Recipe!
The Wanderlust Kitchen
5 minPrep Time
30 minCook Time
35 minTotal Time
5 based on 1 review(s)
- 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
- 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.