Cranberry Blueberry Sauce

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Because cranberries are sour-ish in taste, they blend well with other foods. Almost any berry or sweet fruit can be added to cranberry recipes. Take this cranberry apple sauce for instance. It’s the same old sauce, but with apples it becomes something new and delicious. Blueberries and cranberries were made for each other; both round, small, and good in baking, but with opposing tastes. Try the sauce below to see for yourself.

Cranberry Blueberry Sauce

Recipe by Cranby

Servings

4-6

Bowls

Prep time

Minutes

Cooking time

minutes

Type

Sauces

Blue/Cran

Ingredients

Optional

1/4 cup dried, sugar-free cranberries for texture
1/4 cup of chopped almonds

Directions

Place all ingredients into a large pot. Set stove to low.
The secret: Cook the sauce on low the whole time. Some people like to rush it but blueberries are soft already and fresh cranberries take about 15 minutes, so let it simmer uncovered the entire time until done. Stir occasionally.
It’s that simple.
Cool and serve warm or cold. It’s great as a stand alone dessert or goes well with hearty breads like low sugar lemon loves for instance. Refrigerate if you prefer it cooler. A Cold sauce makes a great topping for granola or any other healthy breakfast.
Enjoy ✨

Notes

If you want the sauce to be mushy let it cook longer and mash it up.
Frozen berries work just as well as fresh, although you should cut the water or orange juice amount in 1/2 as frozen berries tend to be liquidy by default.
This sauce will freeze for an entire year if put in the freezer after it’s been cooled.
I try to stay away from sugar when I can, so if you want to make this healthy you can replace the sugar for an equal amount of 1:1 granulated sweetener. You might also find that the blueberries alone add enough sweetness and may opt to skip the sugar altogether.

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Fresh Cran/Blueberry Sauce

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Blueberry + Cranberry Antioxidant Power!

The combination of cranberries and blueberries is a potent one.

Both are really high in antioxidants, which help protect the body from damage caused by oxidative stress; which in a nutshell contribute to chronic diseases and aging.

Blueberries in particular have something called anthocyanins, which are the antioxidants that cause their deep blue color. These help reduce inflammation and protect against heart disease.

Cranberries have something called proanthocyanidins, a type of polyphenol that has powerful antioxidant and anti-inflammatory properties. These play a role in too many physiological processes to count, but suffice it to say that your protection is their #1 goal.

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You can use Blueberry/Cranberry Sauce in/on/with:

Pancakes: Add a couple of spoonfuls to your homemade pancakes or waffles and skip the syrup to make them healthy.

Greek Yogurt: Greek yogurt is high in protein and very low in carbs so the combination of the 2 make a delicious AND healthy snack.

Pie Fillings: This sauce can be used as part (or all) of the filling you use for pies, turnovers, cobblers or any other baked good you fancy that day.

Muesli: If you love muesli then it will taste even better with blueberry cranberry sauce on top. Try it in your next bowl to see how it really brings the dish alive.

Here’s to cranberries playing nice with other berries!