This is the recipe I use to make a delicious and distinctive cranberry sauce. My family, who previously said they preferred canned jellied cranberry sauce, was won over by this recipe. This sauce can be served warm or cold and is best if cooked the day before. (I favor warm, while my family is partial to cold).
| Servings: | 9 |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (12 ounce) package fresh cranberries
- 1 cup water
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 pint fresh blueberries
Instructions
- 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.
Reviews
Delicious! Everyone loved it. I had to add quite a bit more sugar. Had it with Thanksgiving dinner, then poured the rest over a block of cream cheese and ate it on crackers. A hit!
Delicious. My husband who doesn’t like cranberries or cranberry sauce loves it. As a jam.
Excellent! 1/4 tsp allspice and add 1/4 c sugar.
I used frozen blueberries & a bit more spice. I wasn’t impressed at first, but after the flavors blended, it was delicious. I liked that it wasn’t overly sweet.
This was fabulous and will be my go-to cranberry sauce recipe going forward! I did follow the other reviewers comments and upped the sugar to 3/4 cup.
Even without the spices, it is still delicious. My family cannot handle cinnamon and the others. Thanks for the recipe.
Giving it 5 stars even though it was very runny, which might have been due to how I cooked the cranberries. I didn’t want any skins so I strained the mashed cranberries and put the remaining skins and flesh in my food processor before putting back in the bowl with the juice. I added equal parts of blueberries and raspberries. I also used orange juice for the water as per other reviewers. Everyone LOVED the flavor and put it on the rolls, ice cream, pancakes, etc. Thanksgiving and the following four days. I will make this again but try to get it a little thicker.
This is the best cranberry sauce ever. I made it for Thanksgiving dinner and for turkey sandwiches the next few days. The only thing I changed was, I used one cup of Splenda sugar.
This is a great cranberry recipe. Very easy, very tasty. The blueberries add a different taste that makes this dish especially tasty. For those who think of the canned stuff when you hear of cranberry sauce, this will make you realize fresh cranberry sauce is so much more superior that you’ll never go back. The recipe is easy and relatively quick to make. You could have your children make it while you’re preparing the rest of the Thanksgiving meal.
This was a wonderful addition to our Thanksgiving meal. Everyone enjoyed it including my picky chef son. I did use 1 cup of sugar as other reviewers suggested.
A family favorite since 2011!
Entire family said it was the best they ever had.
I think substituting orange juice for the water brings this recipe up to scrumptious.
I have been making this recipe for years – it’s easy, uses less sugar than other recipes and tastes fantastic I make extra and freeze it. We haven’t tried it on pancakes yet, but it’s great with roast chicken. Really a favorite!
I too added more sugar. It was a hit at dinner.
I LOVE this cranberry sauce! One of my favorites and SO EASY!! The batch I make for the family dinner I use extra sugar. I usually make another batch for myself and, while I haven’t figured out the right amount, I sub applesauce for the white sugar. Maybe this year will be the year I get it perfect 🙂
I followed the directions on the cranberry bag 1 cup water and 1 cup sugar. I added the spices and when the cranberries were cooked I added 1 cup blueberries and 1 cup raspberries. Came out great. Will definitely make this again.
This was a huge hit, we used the leftovers for jam.
I LOVE THIS RECIPE–have made it for years now. I make it exactly as is. It’s the perfect balance between the tart cranberries and the sweet blueberries. We still do the canned stuff (my youngest insists on it, it’s just the tradition), but I make enough of the blue cranberry sauce to have on Thanksgiving and for a few days after.
It was a nice change but I prefer a more citrusy cranberry sauce.
Instead of the different spices, I use half a tablespoon of pumpkin pie spice. Also, I threw everything in and cooked it up together. Came out amazing.