Description
This homemade Blueberry Cranberry Sauce combines tart fresh cranberries, sweet juicy blueberries, and fragrant orange zest for a deliciously fruity holiday side dish. Ready in just 17 minutes of preparation and cooking time, this easy five-ingredient sauce is perfect for Thanksgiving, Christmas, and make-ahead holiday meals.
Ingredients
8 ounces (227g) fresh cranberries
4 ounces (113g) fresh blueberries
1 cup (200g) granulated sugar
1 cup (240mL) water
Zest of one orange
Instructions
- In a medium saucepan, combine the fresh cranberries, blueberries, granulated sugar, water, and orange zest. Stir gently to distribute the ingredients evenly.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to help dissolve the sugar.
- As soon as the mixture reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer.
- Simmer the sauce for 10–15 minutes, stirring frequently to prevent sticking or boiling over. During cooking, the cranberries will begin to burst and soften, the blueberries will release their juices, and the mixture will gradually thicken.
- Continue simmering until most of the cranberries have broken down and the sauce reaches a slightly thickened consistency. A few whole cranberries may remain for added texture.
- Remove the saucepan from the heat. Allow the blueberry cranberry sauce to cool, keeping in mind that it will thicken further as it cools.
- Transfer the cooled sauce to an airtight container or serving bowl, cover, and refrigerate for at least 4 hours to allow the flavors to develop and the sauce to set.
- Stir gently before serving. Enjoy chilled alongside roasted turkey, chicken, ham, or your favorite holiday dishes.
Notes
- Frozen cranberries: Frozen cranberries can replace fresh cranberries without thawing. Add them directly to the saucepan and allow slightly more cooking time if necessary.
- Frozen blueberries: Fresh or frozen blueberries work equally well in this recipe. Frozen blueberries can be added directly without thawing.
- Orange zest: The zest of one orange adds a bright citrus flavor that complements the berries. Omit it for a simpler berry-focused sauce.
- Adjusting the texture: For a chunkier sauce, remove it from the heat while some cranberries remain whole. For a smoother sauce, simmer slightly longer until more berries break down.
- Thickening tips: If the sauce appears too thin, continue simmering gently for a few additional minutes. Remember that cranberry sauce naturally thickens considerably as it cools and chills.
- Prevent boiling over: Stir frequently and reduce the heat immediately after the mixture begins boiling to prevent bubbling over the sides of the saucepan.
- Make ahead: Prepare the sauce up to one week before your holiday meal and keep it tightly covered in the refrigerator until serving.
- Refrigerator storage: Store completely cooled blueberry cranberry sauce in an airtight container in the refrigerator for up to 2 weeks.
- Freezer storage: Transfer the cooled sauce to a freezer-safe container, leaving a little room for expansion, and freeze for up to 2 months.
- Thawing: Thaw frozen cranberry sauce overnight in the refrigerator before serving. Stir gently to restore an even consistency.
- Serving temperature: This sauce is traditionally served chilled or at room temperature, but it can also be served warm if preferred.
Chilling time: Refrigerate for at least 4 hours before serving for the best texture and a thicker, more developed sauce.
Holiday serving suggestions: Serve alongside roasted turkey, roast chicken, stuffing, or other Thanksgiving and Christmas favorites.
Leftover ideas: Use leftover blueberry cranberry sauce as a spread for turkey sandwiches or as a fruity accompaniment to holiday leftovers.
Nutrition information is estimated per serving and may vary slightly depending on the exact fruit and sugar used.
Nutrition
- Serving Size: 1/10 of recipe (approximately 1/4 cup)
- Calories: 100 kcal
- Sugar: 22 g
- Sodium: 2 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 0.3 g
- Cholesterol: 0 mg
