10ouncesfresh or frozen whole cranberriesabout 2 1/2 cups
Over medium-high heat in a heavy saucepan combine the two sugars, water, orange juice, cinnamon and nutmeg and bring to a boil.
Add in the cranberries and adjust the heat to achieve a low boil. After several minutes you’ll start to hear the cranberries pop. If they are splattering you, the heat is too high. You need a gentle but steady boil.
After the popping noise stops, set the timer for five minutes. The mixture should begin to foam as is bubbles. When the timer goes off, add the blueberries. Cook for another five minutes and remove it from the heat.
The mixture will thicken as it cools. When cooled completely, store covered in the refrigerator until ready to serve.
Total Carbohydrates 17.6g
Dietary Fiber 1.0g
Vitamin C 13%If your cranberries are frozen, there's no need to thaw them.
This recipe for Whole Berry Cranberry Sauce was printed from AmandasCookin.com - https://amandascookin.com/whole-cranberry-sauce/ and can only be printed for education or personal use.