Ingredients
-
1
-
1
-
1/2
-
1
-
1/4
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
Blue Cranberry Sauce,I wanted something different than just cranberry sauce- but still wanted the ‘tradition’ of it. I have made this sauce for Thanksgiving 3 years in a row and it gits rave reviews from- what seems like- everyone that eats it- Even from people who don’t like ‘traditional’ cranberry sauce. I recommend that you make this a day ahead (refrigerate) to let flavors mingle. I serve it cold- As far as the spices go- I don’t really measure… I know 1/8th of a tsp of cloves seems like a lot- i just shake a bit in… but if you don’t like cloves- just omit them! Enjoy!!! :),I found this at allrecipes.com and made this over Thanksgiving. I think the flavor was even better the next day. Thanks for posting this delicious recipe!,I made this for Thanksgiving dinner. I followed the directions to a “t”. Next time, I will omit the cloves, other than that, it is much better than just plain cranberries.
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Steps
|
1
Done
|
Wash and Pick Over Cranberries. Place in a Medium Saucepan With Water and Sugar. Bring to a Boil, Reduce Heat, Stir and Simmer For 10 Minutes or Until Cranberries Burst. |
|
2
Done
|
Slightly Mash the Cranberries With the Back of a Wooden Spoon to Insure All Skins Are Broken. Add the Cinnamon, Nutmeg and Cloves. Mix Well. |
|
3
Done
|
Remove from Heat and Mix in the Blueberries (don't Be Afraid to Break a Few, but Don't Over Mash Either). the Sauce Will Thicken as It Cools. |
|
4
Done
|
Transfer to a Bowl, Cool Slightly and Place Plastic Wrap Directly on Top of Sauce to Cover. Refrigerate Until Chilled. |
