1 January, 2020
My Favorite Cranberry Sauce
As we are wrapping up 2019, I wanted to share this recipe with you. It is my go-to cranberry sauce. I serve it at Thanksgiving, but also whenever the mood strikes me! It is so good that I jar the leftovers (you can actually waterbath can them for long preservation) and eat it on waffles, pancakes, toast… so freaking good. It is a mixture of cranberries and blueberries, and thrown in one of my favorite ingredients (wine!) and what more can you ask for?
I found the original recipe for this on the Averie Cooks blog. Her version was pretty good, but had too much cinnamon for me and not quite enough wine. 😉 Is anyone really surprised by that? So I have adjusted the recipe below to reflect what I like. She recommends using Cabernet Sauvignon. I have nothing against that wine, and it works great, but so do other fruit-forward and jammy wines. Just make sure you use a good quality wine (don’t think cooking wine, you will regret it). Something you like. The flavor will remain in the sauce and you want to pick something you like.
I buy the cranberries fresh (when I can get them) or frozen works, too. I normally just buy the blueberries frozen. I tend to make a pretty big batch of this, since I love the leftovers, but please feel free to do your own math and make it to your desired size. Also, please make sure to use a big enough pot, since this will at least double in size while it cooks (due to the boiling) and you do not want cranberries and blueberries and wine boiling over on your stove.
My Favorite Cranberry Sauce
This recipe makes approximately 6 quarts of sauce. And takes around 45 minutes to an hour to make, and you can let it cook down longer to thicken.
- 2 lbs of fresh cranberries
- 24 oz of frozen blueberries (unthawed)
- 1 bottle of good red wine (cab sauv, merlot, malbec – you choose)
- 3 cups of sugar (I have used organic, raw sugar and it works just as well as granulated sugar, so pick your poison)
- 3 Tbsp cinnamon
- 4 tsp cloves
- Pour the cranberries and blueberries into a large pot on the stove. Pour the wine, sugar, cinnamon and cloves on top and mix well to combine. **Reminder to pick a pot big enough to let this at least double in volume. It foams and releases lots of sauce.
- Bring the mixture to a full boil, stirring occasionally. Let boil for about 10 minutes. The cranberries and blueberries will start to burst.
- Reduce to a simmer (low heat) and leave on the stove until you have reached your desired consistency. Keep in mind that the sauce will thicken more as it cools. Do keep stirring, as you don’t want the berries or sugar to caramelize on the bottom of your pan.
This is good served hot, room temperature, or cold. So you can make it ahead of time if you need. If you are going to jar and save it, make sure you let it cool sufficiently before you put it in glass jars.
I hope you love this as much as I do! My brother-in-law said he likes it as much as the canned cranberry jelly (you know… the stuff that still looks like the can when it’s on the plate?), so I take that as a huge compliment!