I was yelling at my friend Barbara last night because she has YET to have me over for her famous popovers. To temporarily quiet me she gave me this recipe: Blue Cranberry Sauce. She’s bought herself a few days… 🙂
- 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
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 insure 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.