Blueberry Cranberry Sauce

Blueberry Cranberry Sauce
Staff Writer
Peas and Thank You

Blueberry Cranberry Sauce

This cranberry sauce recipe is a perfect solution for people who like the texture of whole berry cranberry sauce but who find biting into a whole, tangy cranberry to be a little too much. The blueberries also give the recipe additional antioxidant power. 

6
Servings
153
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces fresh cranberries
  • 1 Cup orange juice
  • 3/4 Cups organic sugar
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 6 Ounces fresh blueberries

Directions

Rinse and drain the cranberries and set them aside. 

Next, bring the orange jucie and sugar to a boil in a medium saucepan over medium high heat. Add the cranberries, reduce the heat and simmer the mixture for about 10 minutes, until the cranberries have burst and the sauce has slightly thickened.

Stir in the cinnamon and nutmeg, and remove the mixture from the heat. Add the blueberries and stir them in, smashing a few as you go. Transfer the sauce to a serving dish and allow it to cool before serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
3g
13%
Carbohydrate, by difference
23g
18%
Protein
4g
9%
Vitamin A, RAE
223µg
32%
Vitamin C, total ascorbic acid
27mg
36%
Vitamin K (phylloquinone)
348µg
100%
Calcium, Ca
157mg
16%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Folate, total
75µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
66mg
9%
Sodium, Na
25mg
2%
Water
108g
4%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.