Blackberry Cranberry Sauce
Blackberry Cranberry Sauce is an amazingly delicious riff on the traditional..so good!
Servings: 6
Calories: 127kcal
Cost: $10-$15.00
Equipment
- Medium Saucepan
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 cups Cranberries, fresh, rinsed A 12-ounce bag
- 1- 1¼ cups Water see note
- ¼ teaspoon Kosher salt
- ½ cup Sugar, granulated
- ½ cup Dark Brown Sugar
- ½ cup Blackberries, fresh see note
- 1 tablespoon Raspberry or Rice Vinegar
- 2 teaspoons Pure Vanilla Extract
Instructions
- Place the cranberries in a medium saucepan with the water, salt and the two sugars on medium high heat. Stir to dissolve the sugar. Bring the mixture to a boil until the cranberries pop and sizzle, about 4-5 minutes. Add the berries and the vinegar, lower the heat to medium, and let the mixture gently simmer, stirring occasionally for 6-8 more minutes, until the liquid is syrupy and almost evaporated. If the mixture is very thick, add up to a quarter cup more water and continue to cook until the sauce is syrupy and chunky. Remove from heat and stir in the vanilla.Cool and serve. Store in a sealed container in the refrigerator for up to 3 days.
Notes
- If needed, add up to another quarter cup of water if the mixture seems overly stiff. It will firm up with cooling.
- Substitute rice vinegar for the raspberry vinegar if needed.
- Substitute fresh raspberries for the fresh blackberries if you'd like.
- Don't over-stir the mixture when cooking, you want it chunky.
Nutrition
Calories: 127kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 78mg | Fiber: 2g | Sugar: 29g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg