Cranberry Blueberry Sauce

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“This is an interesting twist on cranberry sauce. So much of the Thanksgiving meal needs to be traditional, but this was one dish I felt I could jazz up without spoiling expectations.”

Ingredients Nutrition


  1. Remove peel from orange (save orange).
  2. Slice orange peel.
  3. Combine 1cup sugar, 1cup water and orange peel in a saucepan.
  4. Bring to a boil, then simmer until peel becomes translucent.
  5. Remove peel from sugar and let cool.
  6. Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
  7. Combine cranberries, 1cup sugar and 1cup water in a saucepan.
  8. Bring to a boil, then simmer until cranberries pop.
  9. Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
  10. Continue simmering until blueberries pop.
  11. Pour into serving dish and let gel.
  12. Thinly slice orange.
  13. Garnish sauce with orange slices and remaining blueberries.

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