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.

Robin Bashinsky
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Serves 16 (serving size: about 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

104 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 22g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 62mg; calcium 12mg.
Advertisement
Advertisement