s NO FUSS BLUEBERRY- CRANBERRY SAUCE ****
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s NO FUSS BLUEBERRY- CRANBERRY SAUCE ****
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Instructions *** 11-22-18 for thanksgiving, joellyn made this very good *** Blueberries add a little something special to this quick and easy cranberry sauce recipe! Blueberries add a little something special to this quick and easy cranberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria! I really procrastinated on this one, guys. I know that in Blogland it is pretty much sacrilege to post a Thanksgiving recipe the day before Thanksgiving, but in my defense I got lazy and, uh, forgot. Report this ad SO here we are, one day before the big meal, and I’m hoping that you are as lazy forgetful as I am and are in need of a good cranberry sauce recipe. Blueberries add a little something special to this quick and easy cranberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria! This is my second year being in charge of the cranberry sauce (after screwing up the turkey two years in a row I “gracefully” passed that duty on to other family members) and the second year that I’ve made this blueberry-cranberry version. Report this ad It still tastes mostly like cranberries, but it has just enough blueberries to make your guests ask what you put in it. Blueberries add a little something special to this quick and easy cranberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria! I like to make lots of cranberry sauce and freeze the leftovers it in mason jars (I buy these ones) to use throughout the year. I know that cranberry sauce seems like a holiday recipe, but with a little creativity you can find all sorts of extra uses for it. Report this ad Sometimes I like to make roast pork tenderloin and smother it in a rich cranberry sauce. You can also use this sauce to top your waffles or a big bowl of ice cream. Blueberries add a little something special to this quick and easy cranberry sauce recipe. Freeze the leftovers to pour over pancakes or stir into sangria! This year I’m going to get super creative with the leftovers and try the following: Report this ad Pureeing the sauce and using it to make a cocktail Stirring the sauce into my pancake batter Adding some to a batch of Sangria Spreading it on toast for breakfast Baking it into overnight French toast I have no idea why all of these options are either breakfast or booze, but that’s just how my mind works I suppose. HERE’S WHAT YOU’LL NEED: A Dutch oven (3-quart or larger) Freezer safe mason jars A funnel and a ladle Measuring spoons and measuring cups (both dry and liquid) Report this ad HERE’S YOUR RECIPE! The Wanderlust Kitchen Yields 4 NO FUSS BLUEBERRY- CRANBERRY SAUCE 5 min Prep Time 30 min Cook Time 35 min Total Time Recipe Image Save RecipeSave Recipe Print Recipe 5 based on 1 review(s) My RecipesMy ListsMy Calendar Ingredients 1 cup white sugar 1 cup water 3 cups whole fresh cranberries 1 1/2 cups frozen blueberries 1/2 teaspoon ground cinnamon 1/4 teaspoon dried lemon peel or fresh lemon zest Report this ad Instructions Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling. Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Allow the mixture to return to a boil, then turn the heat down to medium-low and simmer for 15-30 minutes, until cranberries are burst and softened. Divide into pint-sized mason jars for storage, leaving a half inch of air space in the top of each jar. Allow to cool on the counter top before refrigerating or freezing. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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