Remember that recipe I posted last summer. Well it's so far buried in the stack of old postings that I didn't think anyone could find it so I pulled it out and am posting it again.
The lady at Sams Club asked me what my recipe was when I went in to buy cranberries yesterday evening. She said she had never made homemade cranberry sauce and wanted to know what I added to the recipe on the bag. I told her and then thought it was a good idea to just post it again here.
Blue Cranberry Sauce Recipe
Prep Time: 20 minutes
Uses: Can be used any time cranberry sauce or cranberry jelly would be used. It can be served warm or cold and our family likes it both ways.
Yield: 9 servings
1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh or frozen blueberries
1/2 cup chopped pecans
Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either) and the pecans. This is where frozen blueberries make sense because they don't break apart as readily as the fresh berries do. The goal is to get them stirred in and at the same time to maintain the blueberry shape as much as possible. The blueberries and pecans don't need to be cooked, just added to the mix after the cranberries have exploded. The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.