11 Oct 2013

Snowcrest’s Cranberry – Blueberry Sauce

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Add a twist to your cranberry sauce this Thanksgiving dinner!

• 3 cups (750 ml) Frozen Snowcrest Cranberries
• 1 cup (250 ml) Frozen Snowcrest Blueberries
• 1 cup (250 ml) Orange Juice
• ½ cups (125 ml) White Sugar
• 1 tsp (5 ml) Ground Cinnamon
• ¼ tsp (1.25 ml) Nutmeg
• Pinch of Allspice
• 1 tbsp (15 ml) Balsamic Vinegar

Combine cranberries and blueberries in a saucepan with orange juice and sugar. Bring to a boil. Reduce heat and simmer for about 7 to 10 minutes (until cranberries burst). Add spices and balsamic vinegar. With a wooden spoon, use the back to smash the cranberries and blueberries. If desired add a hand full of fresh blueberries and stir to combine. Remove from heat and let sit until thick. Serve cold or at room temperature.
Serves 8