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Blue Cranberry Sauce

Read Reviews (242)

"This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold)." — Connie

Ingredients Edit and Save

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Original recipe makes 8 to 10 servings Change Servings

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

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Directions

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

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Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2004

This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great, but looked beautiful. My kids ate it alone, without the turkey and asked for more until it was gone. A huge hit.

—VERYBUSYMOM

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Most Helpful Critical Review

Jan 14, 2011

Made this for Christmas and it went over pretty well. I had to add extra sugar -- pretty much double -- to get it sweet enough that it didn't make you pucker when you ate it. Or, to get it on par with the canned stuff. The only thing I didn't like about making this (which has nothing to do with the recipe itself) is that the skins came off many of the cranberries and often we'd get a mouth full of skins which wasn't terribly pleasant. Could be that I overcooked them. Anyway -- it's a nice change for cranberry sauce but I'll keep trying new recipes -- this isn't the be all and end all.

—Erin

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303 Ratings

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Nov 18, 2010

HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well, so it's not as alarming as one may think. Otherwise, it is WAY too tart. Know that when they say the cranberries will POP ...they literally mean pop, so it may be best to not wear white or stand so close to the pot ;) Otherwise, this was delicious and a nice twist to the normal cranberry sauce. I've got to admit that my husband thought there was too much cinnamon, but he is one of those people who are sensitive to seasonings (loves them but hates when one overwhelms a recipe). Personally, I thought it was perfect!!!

—Chef Joy

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Dec 13, 2003

This was the first time I tried to make a homemade cranberry sauce and it was a HUGE success. Both families were raving about it anf it was so simple. I did add an extra 1/2 cup of sugar and it cut the bitter taste down perfectly. This is going in my "use again" recipe box. THANKS!!

—MINGMING

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Dec 08, 2003

This is super easy to make, and it is a HUGE hit everywhere I take it. It is the perfect combonation of Sweet and Tart! The recipe is perfect as-is!

—SWEETNEST

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Dec 08, 2005

Excellent. I used frozen blueberries. Use ALL the spices, it really helps. In order for the flavors to "blend", be sure to squish the cranberries to be sure the skins are all popped. Also, it tastes better after "resting" for a day or two to allow the flavors to blend. It was a wonderful, tangy-tart cranberry sauce. I made a second batch and froze in small portions to use for sandwiches and weeknight meals.

—Lisa Rae

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Nov 24, 2005

This was wonderful! Instant family tradition, I don't think we'll have a Thanksgiving again without this. I can't beleive how -easy- it was. Just don't forget to pick over the cranberries. Also, I used a cup of orange juice instead of water, and really liked the flavor it added. It was a little bit tart for my taste, though others loved it as-is; next year I'll probably add a bit more sugar. But it was wonderful, thank you Connie!

—VALIERRAN

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Dec 20, 2003

Absolutely wonderful. I read the reviews and added and additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries. Tasted wonderful and looked great on the table. Definately a recipe that I will use each year. Thanks!!

—TARA ROMAN

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Nutrition

Calories
82 kcal
4%

Carbohydrates
21.2 g
7%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
2.8 g
11%

Protein
0.4 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blue Cranberry Sauce

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 82
** Calories from Fat: 2

% Daily Value *
** Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1mg < 1 %
** Potassium 62mg 2 %
** Total Carbohydrates 21.2g 7 %
** Dietary Fiber 2.8g 11 %
** Protein 0.4g < 1 %
** Sugars 16.3g
** Vitamin A < 1 %
** Vitamin C 14 %
** Calcium 1 %
** Iron 2 %
** Thiamin 3 %
** Niacin 2 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.