Blueberry Cranberry Sauce

A twist on traditional cranberry sauce featuring plump and juicy blueberries highlighted with a burst of fresh orange zest. This distinctive side dish is vibrant and flavorful and still as simple to make as the classic preparation.

Servings: 10

Download printable recipe card here.

INGREDIENTS:

  • 8 ounces (227g) fresh cranberries

  • 4 ounces (113g) fresh blueberries

  • 1 cup (200g) granulated sugar

  • 1 cup (240mL) water

  • zest of one orange

 

How to make BLUEBERRY CRANBERRY SAUCE:

  1. In a medium saucepan over medium heat, combine cranberries, blueberries, sugar, water, and orange zest.

  2. Bring mixture to a boil and immediately turn down to a simmer.

  3. Simmer for 10–15 minutes, stirring frequently and being careful not to let mixture boil over sides of saucepan. After simmering, cranberries will be macerated (if some are still whole, that’s fine) and mixture will have thickened.

  4. Allow to cool, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator up to 2 weeks.

  5. If desired, garnish with these simple, sugared cranberries.

This cranberry sauce can be made up to 1 week in advance. Store in the refrigerator, covered tightly, until ready to use. It also freezes well, up to 2 months. Thaw in refrigerator overnight.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry