My Cranberry Sauce got a redo with a personal touch. I choose blueberries and my favorite cabernet for my Thanksgiving sauce this year. Mixing in berry blends such as blackberries, strawberries and raspberries would be lovely too.
My Cranberry & Blueberry Sauce has such a wonderful pop of spice and quiet different from the Cranberry sauce I grew up on… Ocean Spray in a can. When I do see the label Ocean Spray Cranberry Sauce it does bring back some great memories. If you never made your own do it this year!
Canned vs. Homemade Debate ends here…
Ingredients
one 8- ounce bag fresh cranberries
6- ounce frozen blueberries ( about 1 1/2 cups )
1 cup cabernet sauvignon ( or you favorite red wine )
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, to to taste
Lets get the pot on the stove!
Combine all ingredients in a medium pot and bring to a boil, stirring intermittently. Make sure the pot has room for sauce to a least triple in volume. You will see the berries release their juices quickly.
Reduce heat to allow and sauce to simmer for about 20 to 30 minutes, or until thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Your sauce will totally keep for at least 2 week in the refrigerator. So make it ahead for this Thanksgiving.
As I ate a few spoonfuls I realized I was consuming a great amount of antioxidants from the blueberries and all those great heart healthy flavonoids found in the red wine. Right :)
Top some of your Cabernet Cranberry and Blueberry Sauce on some Brie cheese and bake for an easy appetizers. Love melted cheese
I made several batches of my Cabernet Cranberry and Blueberry Sauces to give as thanksgiving gifts to some of my friends so… keep an eye on your front door, there may be a surprise waiting for you.
Enjoy!
P.S. Here is your Modern Guide to Thanksgiving Etiquette. Your so welcome.
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