No Fuss Blueberry And Cranberry Sauce Recipes

NO FUSS BLUEBERRY AND CRANBERRY SAUCE RECIPE

Steps:

• 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.

BLUEBERRY-CRANBERRY SAUCE

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).

CRANBERRY-BLUEBERRY SAUCE

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.

BLUE CRANBERRY SAUCE

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.

CRANBERRY BLUEBERRY SAUCE

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.