Blueberry-Cranberry Sauce – a delicious recipe with cranberries, orange juice, sugar, allspice, ground nutmeg, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
2
Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
3
Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
4
Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
5
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.
6
Turn off the heat element and mix in the blueberries.
7
Using a potato masher or spoon mash only a few berries.
8
Remove from heat; cool slightly.
9
Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).
250
kcal
Calories
64
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Blueberry-Cranberry Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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