Thanksgiving is on the horizon–are you ready to shake up some tradition? How about trying a Triple Antioxidant Cabernet Blueberry Cranberry Sauce?
The inspiration for this came from the blog Averie Cooks (thanks Averie!). But while she seasoned with “sweet spices” like cinnamon and cloves, I decided to take mine more savory with thyme and bay.
I regularly add red wine to fruit, but the taste benefits of the blueberries in here caught me by surprise. They meld beautifully with the cranberries, sweet enough to allow a reduction in sugar while overcoming the slight bitterness of straight cranberries. The hint of savory from the herbs compliments a meat dish beautifully and pairs amazingly well with pork. The turkey test is still to come!
We had it with pork shoulder this weekend and even my cranberry sauce hating husband was eating it up!
Now I’ll tell you a secret. I believe that Blueberry Cranberry Sauce should be an everyday accompaniment–not just something served on holidays. It’s powerhouse healthy, super easy AND it’s forgiving (at least on low heat). Yes, it simmered away, neglected, turning out fine, while I burned pancakes twice trying to multitask.
This recipe is sized in a 1-2 meal size so you can eat it more often! If you are cooking for a crowd, double or triple it (or more). Leftovers will be welcome!
- • 1/2 c red wine
- • 1/3 c sugar
- • 1 c cranberries (if frozen, no need to thaw)
- • 1 cup blueberries (if frozen, no need to thaw)
- • 2-3 sprigs thyme (or 1 t dried)
- • 1 bay leaf
- Add wine and sugar to a medium saucepan and heat, stirring occasionally until sugar is dissolved.
- Add remaining ingredients and simmer until thickened. (If unsure about thickness, take a spoonful out of the pan and put in refrigerator for 5 minutes to cool and test.)
- Discard thyme stems (if sprigs used) and bay leaf, then transfer sauce to covered heat safe container (e.g. Pyrex), . Cool before serving.
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