Put down the canned cranberry sauce! For just a few dollars and minimal effort you can have show-stopping, homemade Cabernet Cranberry and Blueberry Sauce on your holiday plate.
At the risk of jumping the gun, we are pretty sure that some of you are already thinking about holiday recipes. Don’t worry, we won’t judge. We are here to help!
We would imagine that most of you have tried and true recipes for the main dishes. Turkey, stuffing, potatoes, etc. Even so, we are still going to occasionally offer up some new ideas to improve and elevate those dishes. Cranberry sauce seems to be one of those sides that some cooks really take their time with and others resort to dumping the canned stuff in a bowl and calling it a day. We are here to say, “DON’T DO IT!” (Sorry, we didn’t mean to yell. Sometimes we get a little passionate about this stuff 😉
Whether you have a recipe or you are a can-lover, let’s mix it up this year. Averie Cooks is here to show us how to mix traditional cranberries with sweet blueberries and then add the complex flavors of your favorite Cabernet or other red wine. It’s a simple recipe and you can actually make this a couple of weeks ahead and pop it in the fridge. So no excuses. See, now you can check that one off your list!
Here are your ingredients for Cabernet Cranberry and Blueberry Sauce:
- one 8-ounce bag fresh cranberries
- 6-ounces frozen blueberries (about 1 1/2 cups), unthawed
- 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
- 1 cup granulated sugar
- 1 tablespoon cinnamon, or to taste
- 1 teaspoon ground cloves, or to taste
Visit Averie Cooks for the complete recipe.
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