Blueberry-Orange Cranberry Sauce
Blueberry-Orange Cranberry Sauce
| Prep Time: 15 minutes | Cook Time: 20 minutes | Portions: 12 |
Ingredients
Main Ingredients
- 4 cups fresh cranberries, rinsed and sorted
- 2 cups fresh or frozen BC blueberries
- 1 cup freshly squeezed orange juice (approx. 3 large oranges)
- 1 tbsp fresh orange zest
- 1 cup granulated sugar
- ¼ cup water
Flavour Enhancers
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp fine salt
- 1 tbsp pure maple syrup (optional, to finish)
- Fresh thyme sprigs for garnish (optional)
Instructions
Make the Sauce Base
- Combine cranberries, BC blueberries, orange juice, orange zest, sugar, and water in a medium heavy-bottomed saucepan over medium heat.
- Bring to a gentle boil, stirring occasionally. Reduce heat to medium-low and simmer until cranberries begin to pop and blueberries break down, approximately 10–12 minutes.
- Add cinnamon, ground cloves, and salt. Stir to combine and continue simmering, stirring occasionally to prevent scorching, until the sauce thickens to a spreadable consistency, approximately 5–8 minutes more.
- Remove from heat. Taste and adjust sweetness with maple syrup if desired. The sauce will thicken further as it cools.
Cool and Store
- Pour sauce into a shallow serving bowl or storage container. Let cool to room temperature, approximately 1 hour.
- Cover, label, and date. Refrigerate at 40°F or below. Sauce keeps for up to 2 weeks refrigerated and up to 3 months frozen.
- For service, bring to room temperature or gently warm over low heat, stirring occasionally. Garnish with fresh thyme sprigs if desired.
Recipe Tip
This sauce works beautifully as a glaze for roasted turkey or pork tenderloin — brush it on in the last 15 minutes of roasting for a glossy, flavourful finish.
Blueberry puree can be used instead of fresh or frozen blueberries for a smoother, more uniform texture. The sauce also freezes exceptionally well — make a large batch in advance and portion into small containers for service throughout the season.
