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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CABERNET CRANBERRY & BLUEBERRY SAUCE Recipe

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This recipe for CABERNET CRANBERRY & BLUEBERRY SAUCE is from NIRVANA NUMMIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-8 ounce bag fresh cranberries
6 ounces frozen blueberries (approximately 1-1/2 cups) unthawed
1 cup cabernet sauvignon (merlot or favorite red wine)
1 cup granulated sugar
1 tbsp cinnamon, or to taste
1 tsp ground cloves, or to taste
Directions:
Directions:
Combine all ingredients in a medium to large pot and bring to rolling boil, stirring occasionally. Make sure pot has room for sauce to at least triple in volume. The juices from the berries release as the mixture boils rapidly. It will foam and can easily overflow.
Reduce heat and simmer on low for 20-30 minutes or until reduced and thickened slightly, and most of cranberries have burst. Sauce will thicken more after as it cools.
Transfer to heat safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in fridge for at least 2 weeks.

 

 

 

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