Very Berry Cranberry Sauce
The addition of blueberries and raspberries adds rich color and great flavor to this festive Very Berry Cranberry Sauce. Make it ahead, pop it in the freezer and check it off your holiday to-do list!
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup white sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 cup fresh blueberries
- ½ cup fresh raspberries
Rinse and drain cranberries. Place in a heavy medium saucepan with water, and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to LOW. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.
Mix in the blueberries and raspberries breaking them up a bit with the spoon, if desired. Transfer the sauce to mason jars or other airtight containers and allow to cool for about 30 minutes.
Cover and refrigerate for at least several hours until completely chilled, or for one or two days before serving. The sauce will thicken and the flavors will blend as it cools.
Transfer the prepared cranberry sauce to airtight freezer safe containers, like mason jars, and allow to cool completely in the refrigerator before freezing. When ready to serve, allow to defrost for a day or two in the refrigerator. Best if consumed within three months.
Calories: 87kcal | Carbohydrates: 23g | Sodium: 2mg | Fiber: 2g | Sugar: 19g