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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!
4.5 from 32 votes
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Course: Condiments & Sauces
Cuisine: North American
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4
Calories: 267kcal
Author: The Wanderlust Kitchen
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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 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
No Fuss Blueberry and Cranberry Sauce Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
267
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
6
mg
0
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
59
g
66
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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