The greatest fire-roasted tomato soup, to die for! It can be created to suit Mexican or Italian preferences! Mexican food is my fave. The finest is cilantro! If you want an Italian flavor, swap the cilantro with basil.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 cups fresh cranberries
- 1 ½ cups water
- 1 orange, zested and juiced
- 4 cinnamon sticks
- 1 (2 inch) piece fresh ginger, grated
- 1 teaspoon vanilla extract
- 6 whole cloves
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- 1 pint blueberries
- ¾ cup maple syrup
Instructions
- Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
- Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.
Reviews
4.16.22 Often cranberry sauce is too sweet for us, and I liked that this recipe had no sugar in it. The sweetness is controlled by the amount of maple syrup you use. I started with 1/4 cup, cooked and tasted, and then added another 1/4 cup, so I used 1/2 cup maple syrup. That amount left just a little tartness from the cranberries, and the sweetness level was just about perfect for us. Cranberries and blueberries are a good combo, but in this recipe, I think the blueberry flavor was just about lost. In spite of that, we enjoyed this, and I would make again, with a little tweaking on the berries.