Blueberry Cranberry Sauce Recipe

Blueberry cranberry sauce on slices of turkey on a plate with Brussels sprouts, mashed potatoes, and a fork.

5 from 1 vote

Blueberry Cranberry Sauce Recipe

This twist on traditional cranberry sauce features plump and juicy blueberries highlighted with the burst of fresh orange zest. This distinctive side dish is vibrant and flavorful and still as simple to make as the classic preparation.

Prep Time2

Bake Time15

Total Time17

Recipe Author Lynn April

Servings: 10 servings

Ingredients

▢ 8 ounces (227g) fresh cranberries¹
▢ 4 ounces (113g) fresh blueberries¹
▢ 1 cup (200g) granulated sugar
▢ 1 cup (240mL) water
▢ zest of one orange²

Instructions

In a medium saucepan over medium heat, combine cranberries, blueberries, sugar, water, and orange zest.
8 ounces (227g) fresh cranberries1, 4 ounces (113g) fresh blueberries1, 1 cup (200g) granulated sugar, 1 cup (240mL) water, zest of one orange2
Bring mixture to a boil and immediately turn down to a simmer.
Simmer for 10 to 15 minutes, stirring frequently and being careful not to let mixture boil over sides of saucepan. After simmering, cranberries will be macerated (if some are still whole, that's fine) and mixture will have thickened. Allow to cool, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator, up to 2 weeks.
Make ahead: this cranberry sauce can be made up to 1 week in advance. Store in the refrigerator, covered tightly, until ready to use. It also freezes well, up to 2 months. Thaw in refrigerator overnight.

Notes

Fresh berries: you can use frozen of either or both of these berries.
Orange zest: this is optional but highly encouraged as it brings a bright complement to the berries.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.