No Fuss Blueberry and Cranberry Sauce

Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe!

Blueberries add a little something special to this quick and easy cranberry blueberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria!

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.

Blueberries add a little something special to this quick and easy cranberry sauce with blueberries recipe. Freeze the leftovers to pour over pancakes or stir into sangria!

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 cranberry blueberry sauce recipe.

It still tastes mostly like cranberries, but it has just enough blueberries to make your guests ask what you put in it.

Blueberries add a little something special to this quick and easy blueberry cranberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria!

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.

Blueberries add a little something special to this quick and easy cranberries and blueberries sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria!

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:

Here’s the Recipe!

No Fuss Blueberry and Cranberry Sauce

No Fuss Blueberry and Cranberry Sauce

Yield: 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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!

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 [i]or [/i]fresh lemon zest

Instructions

  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.
  2. 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.
  3. 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 Information
Yield 4 Serving Size 1
Amount Per Serving Calories 267Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 6mgCarbohydrates 69gFiber 5gSugar 59gProtein 1g

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

 

If you like this post, please share it with your friends!

November 26, 2014 | Last Updated on November 26, 2019 by Linda

1 thought on “No Fuss Blueberry and Cranberry Sauce”

  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.

    Reply

Leave a Comment

Skip to Recipe

Pin It on Pinterest