Have you ever felt the taste of the holiday on the tip of your tongue? This cranberry blueberry sauce Recipe is just dizzy. Wine perfectly sets off the taste of berries, and spices perfectly warm.
This sauce infuses your entire kitchen with a spicy wine aroma even at the stage of preparation. And on the festive table, it looks really rich.
CABERNET CRANBERRY AND BLUEBERRY SAUCE INGREDIENTS
- one 8-ounce bag fresh cranberries
- 6-ounces frozen blueberries (about 1 1/2 cups), unthawed
- 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
- 1 cup granulated sugar
- 1 tablespoon cinnamon, or to taste
- 1 teaspoon ground cloves, or to taste
HOW DO YOU MAKE CRANBERRY AND BLUEBERRY SAUCE RECIPE FROM SCRATCH?
- Step 1. Place all ingredients in a deep saucepan and pour over with wine. There should be enough free space as the mixture boils quickly, begins to foam, and overflows the small saucepan.
- Step 2. After boiling, reduce heat to low and cook for 20-30 minutes without a lid until slightly thickened, stirring occasionally.
- Step 3. Pour hot sauce into clean jars, close the lid, and store in the refrigerator. After cooling, the sauce may gel a little, everything is fine, it should be so.
CAN YOU OVERCOOK CRANBERRY AND BLUEBERRY SAUCE RECIPE?
Yes, easily, but try not to.
- First, you vaporize all the wine.
- Second, the sugar will begin to caramelize and burn if too much liquid has evaporated.
- Third, the sauce will be too thick.
HOW DO YOU STORE CRANBERRY AND BLUEBERRY SAUCE?
To ensure that the shelf life of the sauce is longer, take care of the sterility of the storage container. If it is a glass jar, wash it thoroughly with warm water and pour over boiling water, sterilizing it this way.
Remember to do the same for the lid. Close and refrigerate for approximately 2 weeks. If you want to make a cranberry blueberry sauce recipe for future use, pour the sauce into a plastic container with a lid and freeze.
TIPS FOR CABERNET CRANBERRY AND BLUEBERRY SAUCE
- The size of the pot matters! The sauce froths as it boils and overflows the small saucepan. Choose a saucepan that is deep and large so that the sauce can freely double at least twice.
- Cinnamon and cloves perfectly set off the taste of wine and berries. If you do not like these spices, reduce their amount by half.
You can add a pinch of nutmeg and cardamom if you like. - You can use berries both fresh and frozen. The use of berry mixtures including currants or blackberries is also encouraged
How to use cooked Cranberry Blueberry Sauce Recipe? It all depends only on your imagination:
- Glaze sauce for meat and poultry dishes;
- Sauce for pancakes, waffles, or French toast;
- Filling/topping for a pie or tart;
CHECK OUT THIS AWESOME, BANG BANG SAUCE
Cabernet Cranberry and Blueberry Sauce
Ingredients
- 1 8-ounce bag fresh cranberries
- 6 ounces frozen blueberries (about 1 1/2 cups), unthawed
- 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
- 1 cup granulated sugar
- 1 tablespoon cinnamon, or to taste
- 1 teaspoon ground cloves, or to taste
Instructions
- Combine all ingredients in a deep saucepan and bring to a boil. Reduce heat and cook for another 20-30 minutes, then pour the sauce into the jars.
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