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Recipe: Blue Cranberry Sauce

If you are looking to spruce up traditional cranberry sauce, consider adding in some blueberries to the mix. This will give you a new hue and a fun side dish to offer up to friends on Thanksgiving. Blue cranberry sauce is a fun alternative to what everyone is used to eating.

Blue Cranberry Sauce

Ingredients

  • 1 (12 ounce) package fresh cranberries
  • 1 cup water
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pint fresh blueberries

How To Make Blue Cranberry Sauce

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (don’t be afraid to break a few, but don’t over mash either). The sauce will thicken as it cools. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

*** You can add an additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries.

Blue Cranberry Sauce

Yield: 6
Cook Time: 10 minutes
Total Time: 10 minutes

If you are looking to spruce up traditional cranberry sauce, consider adding in some blueberries to the mix. This will give you a new hue and a fun side dish to offer up to friends on Thanksgiving. Blue cranberry sauce is a fun alternative to what everyone is used to eating.

Ingredients

  • 1 (12 ounce) package fresh cranberries
  • 1 cup water
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pint fresh blueberries

Instructions

  1. Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  2. Slightly mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Add the cinnamon, nutmeg, and allspice. Mix well.
  3. Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over-mash either). The sauce will thicken as it cools. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.



Notes

*** You can add an additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 26gFiber: 2gSugar: 22gProtein: 0g

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

Aisha Foodista

Thursday 11th of November 2010

This looks delicious!! Yummmmm!! It would be a great way to spice up the left over turkey from T-Day and make a sandwich.

Meagan @ The Happiest Mom

Sunday 31st of October 2010

This would be really, really excellent with brie...which is a staple food in my opinion. Thank you!

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