Traditional recipes

Blueberry Cranberry Sauce

Blueberry Cranberry Sauce

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


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


Calories Per Serving160

Folate equivalent (total)15µg4%

Cranberry Blueberry Sauce Recipe

This Cranberry Blueberry Sauce Recipe is first and foremost easy. But second, its so delicious you will find yourself over the pot begging for a taste! As a side dish, delightful, but as a topping for your pie? Irresistible. For the longest time I thought I hated cranberries. I could I love them? They showed up in a metal can and came out a sort of jellied cylinder shape. I would reluctantly carve myself a slice and throw it on my plate as a kid, forcing it down with a glass of milk.

As an adult I have ignored that stuff like the plague and then holiday, a few years into my marriage, I decided to actually attempt to make my own cranberry sauce. I could NOT believe how easy it was. The basis of most cranberry sauces start with two things: Fresh Cranberries and Sugar. After that what you add is really up to you. The original recipe I tested had OJ in it. The OJ is acidic in and of itself so this is more of a tame traditional cranberry sauce, but you could skip the OJ and add…well…anything.

Ever since then cranberry sauces (Fresh ones!) have been back on the holiday menu. And this year while meandering through the world of food blogs, I came across a Cabernet Cranberry and Blueberry Sauce recipe that sounded delicious. The problem was- I don’t drink alcohol. I do have some for cooking but we drink it so rarely that generally its disgusting by the time I get around to using it. Even so I wanted to give this version a try but twist it for those that do not drink.

Deliciousness! This is hands down one the BEST versions of sweet cranberry sauce you will ever taste!

Blueberry Cranberry Sauce Recipe

I love making cranberry sauce for the holidays. I usually make orange cranberry sauce, but I have also made blueberry cranberry sauce before. The sweet flavor of blueberries pairs well with the tart flavor of cranberries. The maple syrup adds an additional touch of sweetness.

  • 12 ounces of fresh cranberries
  • 1 1/2 cups of fresh blueberries
  • 1/2 cup of maple syrup
  • 1/2 cup of water
  1. Wash the cranberries and blueberries in cool water.
  2. Combine the maple syrup and water in a medium sauce pan.
  3. Add the cranberries and blueberries to the pan.
  4. Stir the blueberry cranberry sauce over high heat for three minutes or until the water boils.
  5. Reduce to low heat.
  6. Simmer for about fifteen minutes or until the blueberry cranberry sauce thickens. Stir
  7. occasionally.
  8. Pour the blueberry cranberry sauce into a serving bowl.
  9. Place in the refrigerator until completely cooled.
  10. Serve chilled.
  11. Refrigerate any uneaten blueberry cranberry sauce.

Blueberry Cranberry Sauce Recipe © 2013 Heather Johnson
Blueberry Cranberry Sauce © 2013 Heather Johnson

Cranberry Blueberry Crisp

This Cranberry Blueberry Crisp recipe is packed full of flavor and ready for the oven in less than 15 minutes! Gluten free and vegan, and a delicious holiday treat that everyone will love!

It&rsquos November which (of many things) means Cranberry season!

I discovered last year that I am a huge cranberry lover.

I almost never ate cranberries growing up, and now I am making up for it!

They are one of my absolute favorite parts of the holidays.

Favorite cranberry recipes

This cranberry blueberry crisp is my new fave November dessert.

It&rsquos full of juicy flavor and the prep work is a breeze (ready to bake in less than 15 minutes!)

My husband is a huge fan of my apple crisp recipe but one bite of this and he couldn&rsquot stop saying how much he loved it.

I never knew a crisp could replace apple, but he said this one was his favorite ever.

Fresh cranberries add so much flavor to this crisp and every bite is sweet with bursts of juicy cranberries.

Does that not look dreamy?

I had two bowls yesterday and already craving more!

I also made this for a family Thanksgiving event and everyone was raving about it.

No crisp is complete without a scoop of creamy vanilla ice cream on the side.

Bonus points for this recipe: it&rsquos naturally vegan + gluten free.

You would never guess it and your gluten free friends and family will love you for this recipe.

I used frozen blueberries for convenience so all you have to do is pour and stir.

I like baking my crisp recipes in a pie pan.

I&rsquove found that it fits the recipe perfectly up to the top without bubbling over.

Plus it&rsquos super cute for serving!

This is seriously such a beautiful dessert.

Impress your family with this at Thanksgiving!

The whole recipe can be prepped in less than 15 minutes but looks like you spent way more time than that.

Bake for 50-60 minutes and serve once bubbly and crispy on top.

We LOVE this one and can&rsquot get enough.

Let me know what you think in the comments!

Looking for more cranberry recipes?

Did you make this recipe? I want to see! Don&rsquot forget to tag us on instagram @buildyourbite and hashtag #buildyourbite with your recipe photos!

Be sure to follow Build Your Bite for all the latest delicious vegan and vegetarian recipes!

Recipe Summary

  • 2 large tart apples
  • 2 pomegranates, peeled and seeds separated
  • 1 (16 fl oz) bottle pomegranate juice
  • 2 cups white sugar
  • 2 large oranges
  • 2 (12 ounce) bags fresh cranberries, rinsed and sorted
  • 1 cup pecans, chopped

Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.

Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Strawberry & Cream Croissant French Toast For Your Weekend Brunch

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.


Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!

Blueberry & Cranberry Sauce

A Foodies’ Kitchen Original Recipe
Yields: 2 ½ cups

⅓ cup sugar
½ cup water
½ cup orange juice
1 12-oz. package fresh or frozen cranberries
1 cup of fresh or frozen blueberries

  1. Combine sugar, water and orange juice in a medium saucepan and bring to a boil.
  2. Add both the cranberries and blueberries to the mix and return to a boil.
  3. Reduce heat and boil gently 10 minutes, stirring occasionally. If you like a smoother sauce, you can use your immersion blender now.
  4. Cool completely at room temperature. Refrigerate until serving time.
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About Kitty Florido

Kitty is a designer and photographer, but mostly a cooking fan, learning at an early age from her grandmothers and cook books. She loves to bake desserts and fusion cuisine from local Guatemalan ingredients and international recipes.

Blueberry and Cranberry Crumb Muffin

Preheat oven to 400ºF. Grease a muffin tin or line with muffin liners.

To prepare muffins, in a large bowl, sift together 2 cups flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and add egg, mix until just blended.

With the mixer on low, slowly add half the flour mixture, mix until just blended. Add the milk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Toss the berries with the remaining 1 tablespoon flour. Gently fold into the batter.

Divide the batter evenly among prepared muffin cups. Set aside.

In a small bowl, combine the topping ingredients with a fork until it is crumbly. Sprinkle about a tablespoon of topping on top of each muffin.

6 More Solutions

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Tip: Cranberry Juice From Jellied Cranberry Sauce

I tried it the other day when I needed some cranberry juice, so, I tried it in the blender with one can of cranberry sauce and 3 cups of water, and it tasted great, it had a foam at the beginning, but, overnight, the foam was gone. The juice is still good tasting and clear.

Recipe: Recipes Using Canned Cranberry Sauce

Last year Woman's Day magazine printed a fantastic holiday recipe made with jello, cranberry sauce, pineapple, etc. All ingredients were poured into paper muffin cups.

Recipe: Cranberry Crockpot Pork Chops

Recently, someone posted a recipe for slow cooker pork chops in which one dumps a can of whole berry cranberry sauce over the chops and cooks it in a slow cooker. I thought I had saved it, but and can't find it.


So if my recent posts on how to soften cream cheese, making graham cracker crust and how to bake cheesecake in a water bath haven&rsquot made it clear enough, cheesecake is pretty much my fave. Which means serving blueberry sauce as a cheesecake topping is pretty much my fave.

But I also love serving blueberry sauce in a ton of other ways.

I like to stir a spoonful into vanilla Greek-style yogurt and top with a sprinkle of Coconut Pecan Granola for a fun and tasty afternoon snack.

It&rsquos also absolutely delicious spooned over a stack of mascarpone pancakes or vanilla bean waffles for breakfast. Or make blueberry trifles or use it to top cream cheese pound cake for dessert.

Whether you&rsquore serving this sauce up with breakfast, dessert or a midday snack, it&rsquos sure to please the blueberry lover in your life!

Watch the video: Cranberry Blueberry Sauce for the Holidays. Very Berry Sauce (July 2022).


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