Whole Berry Cranberry Sauce
Servings: 13 servings
Ingredients
- 10 ounces fresh or frozen whole cranberries about 2 1/2 cups
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup orange juice
- ½ cup water
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ cup frozen blueberries
Instructions
- Over medium-high heat in a heavy saucepan combine the two sugars, water, orange juice, cinnamon and nutmeg and bring to a boil.1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup orange juice, 1/2 cup water, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg
- 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.10 ounces fresh or frozen whole cranberries
- 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.1/2 cup frozen blueberries
- The mixture will thicken as it cools. When cooled completely, store covered in the refrigerator until ready to serve.
Notes
Sodium 2mg
Total Carbohydrates 17.6g
Dietary Fiber 1.0g
Sugars 15.3g
Calcium 1%
Vitamin C 13% If your cranberries are frozen, there's no need to thaw them.
Total Carbohydrates 17.6g
Dietary Fiber 1.0g
Sugars 15.3g
Calcium 1%
Vitamin C 13% If your cranberries are frozen, there's no need to thaw them.
