Very Berry Cranberry Sauce
Fresh blueberries and raspberries add 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!
Servings: 12
Calories: 87kcal
Ingredients
- 12 ounces fresh cranberries rinsed and drained
- 1 cup water
- 1 cup granulated sugar
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 cup fresh blueberries
- ½ cup fresh raspberries
Instructions
- Place the rinsed and drained cranberries in a heavy medium saucepan with the water and sugar. Bring to a boil over MEDIUM-HIGH heat and when you hear a cranberry or two pop, reduce the heat to LOW. Simmer, stirring occasionally, 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 the 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 it to cool for about 30 minutes.
- Cover and refrigerate for several hours until completely chilled or for up to 2 days before serving. The sauce will thicken and the flavors will blend as it chills.
Video
Notes
Freezer Instructions
Transfer the prepared cranberry sauce to airtight freezer safe containers, like mason jars, leaving at least ½-inch of head space. Allow it to cool completely in the refrigerator, then transfer to the freezer for up to 3 months. When ready to serve, allow the sauce to defrost for a day or two in the refrigerator.
Nutrition
Calories: 87kcal | Carbohydrates: 23g | Sodium: 2mg | Fiber: 2g | Sugar: 19g