Cran-Blueberry Sauce with Candied Ginger

Cran-Blueberry Sauce with Candied Ginger Recipe

Photo: Brian Woodcock; Styling: Paige Hicks

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.


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

Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 40 Minutes

Nutritional 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


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


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.