Cranberry Blueberry Raspberry Sauce Recipes

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.

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

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.

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

Steps:

• In a saucepan, combine ALL ingredients.
• Bring to a simmer and cook for 10 minutes, stirring frequently.
• After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
• Once mashed cook for 5 more minutes.
• Allow mixture to cool completely.
• Serve Chilled.
• Store in an air tight container up to 5 days.

Steps:

• In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
• Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
• Cover and store in the refrigerator. This will last up to a week.
• Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

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.

Steps:

• Combine all ingredients (except almond extract) in a medium saucepan.
• Bring to a boil& boil gently for 15 minutes or until fruit is softened.
• Remove from heat, puree in a food processor or blender until smooth.
• Stir in almond extract.
• Pour into sterilized jars& allow to cool.

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.