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!
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Servings: 4
Calories: 267kcal
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
Serving: 1serving | Calories: 267kcal | Carbohydrates: 69g | Protein: 1g | Fat: 1g | Sodium: 6mg | Fiber: 5g | Sugar: 59g
