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Cran-Blueberry Sauce with Candied Ginger

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 10 mins
Total time 40 mins

Serves 16 (serving size: about 1/4 cup)

From the Kitchen of…Robin Bashinsky, Recipe Tester and Developer "I got the idea to cook blueberries in with cranberry sauce when I tasted a version by Erin French at her restaurant Lost Kitchen in Maine. I've made it every year since." Make this sauce a couple of days ahead, and refrigerate in an airtight container. Reheat in a small saucepan over medium-low heat, adding water--a tablespoon or two--to thin it.


  • 1 navel orange
  • 4 cups fresh or frozen cranberries
  • 2 cups fresh blueberries
  • 1 cup mirin
  • 1/2 cup sugar
  • 1/2 cup minced crystallized ginger
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon grated peeled fresh ginger
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 104
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 62 mg
  • calcium 12 mg

How to Make It

  1. Remove rind from orange in strips using a vegetable peeler, being careful to avoid the white pith. Combine rind and remaining ingredients in a large saucepan over medium heat; bring to a simmer. Reduce heat to low; simmer 25 minutes or until cranberries burst and mixture thickens to a jammy consistency. Remove rind; discard. Cool slightly.