Recipe: Cranberry, Blueberry & Red Wine Sauce

One of my favourite parts of Christmas dinner is the cranberry sauce, this year I decided to make my own rather than use the chemical filled stuff out of a jar. It was a lot easier than I had anticipated, it’s very much a case of chuck it all in and stir every so often then it’s ready.

One word of warning though is that the sauce does taste completely different when it’s cooled so you will just have to trust that you’ve done it right because tasting it hot out the pan doesn’t give you a very good indication of the sweetness – I had thought mine was going to be far more tart and a little bitter when I made it but a couple of days in the fridge later and it was a great blend of sweet and sour with all the Christmassy flavour of mulled wine.


300 frozen cranberries, unthawed
200 frozen blueberries, unthawed
1 cup red wine
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste

/home/wpcom/public_html/wp-content/blogs.dir/4d6/71235436/files/2014/12/img_1366.jpg1. Combine all ingredients in a medium to large pan, and bring to the boil, stirring intermittently. Make sure pan has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
2. Reduce heat to low and allow sauce to simmer for about 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.

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