Cabernet Cranberry and Blueberry Sauce
Want to make a gift for a friend but not sure what to make. Try this Cabernet Cranberry and Blueberry Sauce. A savory jam or topping or relish, all are fabulous. Great as an appetizer or a side dish, you might not be able to give it away!
Ingredients
- 8 ounces fresh cranberries
- 1 ½ cups frozen blueberries
- 1 cup cabernet sauvigon
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
Instructions
- Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure the kettle has room for the sauce to increase in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
- Reduce heat to low and allow the sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks. Or in the alternative can it to make it last even longer.
Barbara's Notes + Tips
- Makes five 4 oz jars.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 21mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg