My Favorite Cranberry Sauce
Cranberry Sauce with Fresh Blackberries
- 2 cups fresh organic cranberries
- 1/2 cup water
- 1/2 cup dark brown sugar
- 1/3 cup fresh blackberries or raspberries
- 1 tsp. vanilla extract
- 2 tbsp. raspberry vinegar
Place cranberries in a medium saucepan with the water and sugar on medium heat. Stir to help dissolve the sugar. Bring to a boil until the cranberries pop and sizzle, about 5 minutes. Add the blackberries and raspberry vinegar and continue boiling on a medium heat, with occasional gentle stirring for about 5-8 more minutes, until the liquid is syrupy. Remove from heat and stir in the vanilla.
Cool and serve. Store in the refrigerator in a sealed container ( I use a Weck glass container) for up to 5 days.