Blueberry Cranberry Sauce Recipes

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BLUE CRANBERRY SAUCE

This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).

Provided by Connie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 9

Number Of Ingredients 7



Blue Cranberry Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g

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

BLUEBERRY-CRANBERRY SAUCE

Although frozen berries may be used fresh is always better especially the blueberries, this will yield 8 servings I strongly suggest to double the amounts if you are serving more people, this is a delicious sauce and everyone will want more! --- if you prefer a more intense blueberry taste then increase to 1-1/2 cups

Provided by Kittencalrecipezazz

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7



Blueberry-Cranberry Sauce image

Steps:

  • Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
  • Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
  • Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
  • Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
  • Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
  • Turn off the heat element and mix in the blueberries.
  • Using a potato masher or spoon mash only a few berries.
  • Remove from heat; cool slightly.
  • Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).

Nutrition Facts : Calories 143.7, Fat 0.2, Sodium 1.4, Carbohydrate 36.8, Fiber 2.6, Sugar 31.6, Protein 0.6

1 (12 ounce) package cranberries (can use fresh or frozen)
1 cup unsweetened orange juice (can use half orange juice and water)
1 cup sugar
1/8 teaspoon allspice
1 pinch ground nutmeg
1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste)
1 1/4 cups blueberries (can use fresh or frozen)

CRANBERRY-BLUEBERRY SAUCE

Aromatic sweet and tart cranberry sauce with blueberries, which is delicious alone or as a topping for oatmeal, pancakes, etc.

Provided by Kerri C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 7h

Yield 10

Number Of Ingredients 11



Cranberry-Blueberry Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 19.3 g

4 cups fresh cranberries
1 ½ cups water
1 orange, zested and juiced
4 each cinnamon sticks
1 (2 inch) piece fresh ginger, grated
1 teaspoon vanilla extract
6 each whole cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 pint blueberries
¾ cup maple syrup

VERY BERRY CRANBERRY SAUCE

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 2h30m

Yield 24 servings

Number Of Ingredients 7



Very Berry Cranberry Sauce image

Steps:

  • Put the cranberries, orange juice, brown sugar, granulated sugar and whiskey in a large saucepan and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Add the blueberries and raspberries and cook for another 3 to 4 minutes. Set aside to cool, then transfer to a jar and keep in the fridge until cold and thick.

2 bags fresh or frozen cranberries
1 cup orange juice
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whiskey
1 cup blueberries
1/2 cup raspberries

PERFECT CRANBERRY SAUCE

For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.

Provided by Food Network Kitchen

Categories     side-dish

Time 37m

Number Of Ingredients 0



Perfect Cranberry Sauce image

Steps:

  • Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

BLUEBERRY SAUCE

Provided by Ina Garten

Categories     dessert

Time 17m

Yield 1 cup

Number Of Ingredients 3



Blueberry Sauce image

Steps:

  • Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
  • Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

1 1/2 pints fresh blueberries, rinsed
1 cup vanilla sugar
1 tablespoon fresh lemon juice

CRANBERRY SAUCE WITH BOURBON AND ORANGE

Michael Symon's family often breaks into a heated debate during Thanksgiving - but only because they can't agree on whether cranberry sauce should be canned or homemade. Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. "This is my attempt to sway my family with the magic of bourbon," he says.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7



Cranberry Sauce with Bourbon and Orange image

Steps:

  • Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.
  • Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.
  • Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days - the flavors only get better as they chill out in the fridge.

2 cups sugar
1/2 cup bourbon
2 cinnamon sticks
2 large coins peeled fresh ginger
Zest of 1 orange, plus juice of 4 oranges
1 pound (about 4 cups) cranberries, thawed if frozen
1 vanilla bean, split lengthwise and seeds scraped

CRANBERRY BLUEBERRY SAUCE

This is an interesting twist on cranberry sauce. So much of the Thanksgiving meal needs to be traditional, but this was one dish I felt I could jazz up without spoiling expectations.

Provided by altheviking

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7



Cranberry Blueberry Sauce image

Steps:

  • Remove peel from orange (save orange).
  • Slice orange peel.
  • Combine 1cup sugar, 1cup water and orange peel in a saucepan.
  • Bring to a boil, then simmer until peel becomes translucent.
  • Remove peel from sugar and let cool.
  • Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
  • Combine cranberries, 1cup sugar and 1cup water in a saucepan.
  • Bring to a boil, then simmer until cranberries pop.
  • Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
  • Continue simmering until blueberries pop.
  • Pour into serving dish and let gel.
  • Thinly slice orange.
  • Garnish sauce with orange slices and remaining blueberries.

Nutrition Facts : Calories 234.2, Fat 0.1, Sodium 3.4, Carbohydrate 60.5, Fiber 3, Sugar 55.4, Protein 0.5

1 orange
1 cup sugar
1 cup water
1 (12 ounce) package cranberries
1 cup sugar
1 cup water
1 (6 ounce) container blueberries

BERRY CRANBERRY SAUCE

Great semisweet recipe for those who prefer less white sugar in their cranberry sauce. The blueberries and raspberries give it an added flair. Great on pie and turkey, it has become a favorite part of our holiday meals. Add more sugar or honey for a sweeter sauce.

Provided by dumpcook

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 3h30m

Yield 24

Number Of Ingredients 9



Berry Cranberry Sauce image

Steps:

  • Stir 1 cup orange juice, water, sugar, and honey together in a large saucepan. Bring to a boil and stir cranberries, blueberries, raspberries, orange juice, and orange zest into mixture. Reduce heat to low and simmer, mashing berries occasionally to create a thicker texture, 15 to 20 minutes. Stir pumpkin pie spice into sauce. Refrigerate at least 3 hours up to overnight before serving.

Nutrition Facts : Calories 53.8 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 2 g, Protein 0.3 g, Sodium 1.2 mg, Sugar 10.5 g

1 cup orange juice
1 cup water
½ cup white sugar
¼ cup honey
2 (12 ounce) packages cranberries
2 cups blueberries
1 cup raspberries
1 orange, juiced and zested
⅛ teaspoon pumpkin pie spice

FESTIVE FRESH BLUEBERRY AND CRANBERRY RELISH

Holiday must. Super easy to prepare, 5 ingredient Fresh Blueberry Cranberry Relish. Everyone loves the blueberry twist and its beautiful on the table too. Make extra for leftovers and to put in beautiful jars as a holiday gift. Thankfully blueberries are readily available all winter long.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 2h20m

Yield 12

Number Of Ingredients 6



Festive Fresh Blueberry and Cranberry Relish image

Steps:

  • Heat cranberries, blueberries, orange juice, sugar, orange zest, and vanilla in a saucepan over medium heat. Cook and stir until the sugar dissolves and berries soften, about 15 minutes. Cover and chill until ready to serve.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 16.1 g

2 cups fresh cranberries
1 cup fresh blueberries
1 cup orange juice
¾ cup white sugar
1 teaspoon grated orange zest
1 teaspoon vanilla

WILD-BLUEBERRY-AND-CRANBERRY CHUTNEY

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Yield Makes 3 cups

Number Of Ingredients 7



Wild-Blueberry-and-Cranberry Chutney image

Steps:

  • Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days.

2 cups fresh or frozen cranberries (8 ounces)
2 cups frozen wild Maine blueberries (9 ounces), such as Wyman's
1/2 cup sugar
1/2 teaspoon kosher salt
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 teaspoons finely grated orange zest, plus 1/4 cup fresh juice
1 teaspoon finely chopped fresh sage leaves

EASY BLUEBERRY SAUCE

Made this for my kids to serve over pancakes. Also great as a sauce for grilling. Quick, easy and delicious.

Provided by shadownc

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 6

Number Of Ingredients 4



Easy Blueberry Sauce image

Steps:

  • Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 18.5 g

¾ cup fresh blueberries
½ cup white sugar
¼ cup water
1 teaspoon cornstarch

BLUEBERRY CRANBERRY BREAD

This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup.

Provided by Recipe Junkie

Categories     Quick Breads

Time 1h25m

Yield 2 loaves

Number Of Ingredients 11



Blueberry Cranberry Bread image

Steps:

  • Preheat oven to 375°F.
  • Grease two standard size loaf pans.
  • Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
  • Remove from heat and set fruit aside to cool.
  • Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
  • Stir in buttermilk.
  • Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
  • Add to butter mixture and stir until just blended.
  • Stir in fruit and sugar mixture.
  • Spoon batter into greased loaf pans.
  • Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
  • Remove and cool.

1 cup cranberries
1 cup blueberries
3/4 cup sugar
1 cup brown sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

CRANBERRY, TANGERINE & BLUEBERRY SAUCE

This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.

Provided by Tham8674

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6



Cranberry, Tangerine & Blueberry Sauce image

Steps:

  • Finely grate enough peel from tangerines to measure 2 tablespoons.
  • Using small sharp knife, cut all peel and white pith from 1 tangerine.
  • Cut between membranes to release segments.
  • Set aside.
  • Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
  • Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
  • Bring to boil, stirring until sugar dissolves.
  • Reduce heat and simmer 5 minutes.
  • Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
  • Add blueberries and tangerine segments.
  • Stir until blueberries are heated through.
  • Cool.
  • Cover and refrigerate.
  • Serve cold or at room temperature.
  • Can be made 4 days ahead.
  • Keep refrigerated.

6 large tangerines
1 cup golden brown sugar, packed
1 tablespoon ginger, peeled and minced
1/8 teaspoon ground cloves
1 (18 ounce) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

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