Thanksgiving just wouldn’t be the same without the traditional fruity staple of Cranberry Sauce. Try this Very Berry version to kick it up a notch!
Do you like cranberry sauce?
I think a lot of people fall into the love it or hate it camp when it comes to this dish. As a child, I remember my mom serving the jellied version, plopped right out of the can and onto the plate. I’m pretty sure she was the only one who ever ate it. Sorry mom!
Plus, as a child I was especially picky. No food could be touching each other and something sweet like cranberry sauce would have been way too out of place on my savory Thanksgiving dinner plate.
My tastes and thoughts on cranberry sauce have changed just a bit since then. Now I’m totally okay with food touching each other and this cranberry sauce? It NEEDS to be on my Thanksgiving dinner plate with all of the savory foods.
It goes so well with the other traditional Thanksgiving recipes like roast turkey, sweet potatoes, mashed potatoes and stuffing. It would even make a pretty nice dessert or topping for ice cream if you want to find other uses for it.
Not only is it pretty tasty, but it’s easy to make too, which is helpful on a busy cooking day like Thanksgiving. It could even be made the day before and re-heated for the big meal the next day. Recipes like this are such lifesavers and something else to be thankful for on this special day 🙂
So, if you’re looking to upgrade the usual cranberry sauce this year, try this berry version and you’ll convert everyone into a cranberry lover 🙂
- 1 (12 ounce) bag fresh cranberries, washed and picked over
- 1 cup water
- ⅓ cup sugar
- 1 cup blueberries (fresh or frozen)
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Place cranberries, water and sugar in a medium sauce pan over medium to medium-high heat. Stir to combine and bring to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally and smashing the berries as they burst. During the last two minutes, add the blueberries and continue to cook and mash.
- Remove from heat, stir in cinnamon and nutmeg, cool. Pour into serving dish. Cover and chill if not serving right away, covered with plastic wrap.
*Recipe adapted from Allrecipes.com