Cranberry Tangerine Blueberry Sauce Food

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BLUEBERRY-CRANBERRY SAUCE



Blueberry-Cranberry Sauce image

Although frozen berries may be used fresh is always better especially the blueberries, this will yield 8 servings I strongly suggest to double the amounts if you are serving more people, this is a delicious sauce and everyone will want more! --- if you prefer a more intense blueberry taste then increase to 1-1/2 cups

Provided by Kittencalrecipezazz

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) package cranberries (can use fresh or frozen)
1 cup unsweetened orange juice (can use half orange juice and water)
1 cup sugar
1/8 teaspoon allspice
1 pinch ground nutmeg
1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste)
1 1/4 cups blueberries (can use fresh or frozen)

Steps:

  • Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
  • Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
  • Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
  • Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
  • Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.
  • Turn off the heat element and mix in the blueberries.
  • Using a potato masher or spoon mash only a few berries.
  • Remove from heat; cool slightly.
  • Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).

Nutrition Facts : Calories 143.7, Fat 0.2, Sodium 1.4, Carbohydrate 36.8, Fiber 2.6, Sugar 31.6, Protein 0.6

CRANBERRY-BLUEBERRY SAUCE



Cranberry-Blueberry Sauce image

Aromatic sweet and tart cranberry sauce with blueberries, which is delicious alone or as a topping for oatmeal, pancakes, etc.

Provided by Kerri C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 7h

Yield 10

Number Of Ingredients 11

4 cups fresh cranberries
1 ½ cups water
1 orange, zested and juiced
4 each cinnamon sticks
1 (2 inch) piece fresh ginger, grated
1 teaspoon vanilla extract
6 each whole cloves
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
1 pint blueberries
¾ cup maple syrup

Steps:

  • Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
  • Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 26.9 g, Fat 0.3 g, Fiber 3.3 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 6.2 mg, Sugar 19.3 g

CRANBERRY, TANGERINE & BLUEBERRY SAUCE



Cranberry, Tangerine & Blueberry Sauce image

This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.

Provided by Tham8674

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

6 large tangerines
1 cup golden brown sugar, packed
1 tablespoon ginger, peeled and minced
1/8 teaspoon ground cloves
1 (18 ounce) package fresh cranberries
1 1/2 cups frozen blueberries, thawed

Steps:

  • Finely grate enough peel from tangerines to measure 2 tablespoons.
  • Using small sharp knife, cut all peel and white pith from 1 tangerine.
  • Cut between membranes to release segments.
  • Set aside.
  • Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
  • Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
  • Bring to boil, stirring until sugar dissolves.
  • Reduce heat and simmer 5 minutes.
  • Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
  • Add blueberries and tangerine segments.
  • Stir until blueberries are heated through.
  • Cool.
  • Cover and refrigerate.
  • Serve cold or at room temperature.
  • Can be made 4 days ahead.
  • Keep refrigerated.

BLUE CRANBERRY SAUCE



Blue Cranberry Sauce image

This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).

Provided by Connie

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 9

Number Of Ingredients 7

1 (12 ounce) package fresh cranberries
1 cup water
½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 pint fresh blueberries

Steps:

  • Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
  • Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
  • Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
  • Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 21.2 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 16.3 g

TANGERINE-CRANBERRY SAUCE



Tangerine-Cranberry Sauce image

This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.

Provided by Eleanor Price

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package fresh or frozen cranberries
¾ cup confectioners' sugar, or more to taste
1 tangerine, juiced
1 tangerine, zested and juiced
½ teaspoon ground cinnamon

Steps:

  • Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g

CRANBERRY TANGERINE CONSERVE



Cranberry Tangerine Conserve image

Provided by Ruth Cousineau

Categories     Condiment/Spread     Side     Thanksgiving     Quick & Easy     Dinner     Cranberry     Tangerine     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

2 tight-skinned tangerines
3/4 pound fresh or frozen cranberries
1 teaspoon grated peeled ginger
1/2 cup golden raisins
2/3 cup packed light brown sugar

Steps:

  • Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
  • Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.

" YUMMY N' EASIEST" WARM BLUEBERRY SAUCE



Make and share this " Yummy N' Easiest" Warm Blueberry Sauce recipe from Food.com.

Provided by Mini Ravindran

Categories     Berries

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 1/2 cups blueberries (frozen or fresh)
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Place all ingredients in a saucepan.
  • Bring to a boil.
  • Reduce the heat and simmer for 5 minutes.
  • Yum, it is ready!

CRANBERRY SAUCE WITH PORT ATND TANGERINE



Cranberry Sauce with Port Atnd Tangerine image

Provided by Melissa Roberts

Categories     Sauce     Fruit Juice     Citrus     Side     Thanksgiving     Vegetarian     Dinner     Cranberry     Port     Fall     Winter     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)

Steps:

  • Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY-TANGERINE SAUCE WITH APPLES & ALMONDS



Cranberry-Tangerine Sauce With Apples & Almonds image

This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.

Provided by Roxygirl in Colorado

Categories     Low Protein

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 tangerines, unpeeled and chopped (remove seeds)
2 cups water
1 (12 ounce) bag cranberries, rinsed
2 medium tart green apples, peeled,cored,chopped
1 1/2 cups sugar
1 cup slivered almonds

Steps:

  • Combine tangerines and water in a saucepan.
  • Cook rapidly until peel is tender, about 20 minute.
  • Add cranberries, apples, sugar.
  • Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
  • Increase heat and boil gently for about 20 minutes.
  • As mixture thickens, stir frequently to prevent sticking.
  • Add almonds during last 5 minutes of cooking.
  • Cool and refrigerate or freeze.

Nutrition Facts : Calories 271.8, Fat 7, SaturatedFat 0.6, Sodium 2.9, Carbohydrate 52.9, Fiber 4.8, Sugar 45.6, Protein 3.3

CRANBERRY BLUEBERRY SAUCE



Cranberry Blueberry Sauce image

This is an interesting twist on cranberry sauce. So much of the Thanksgiving meal needs to be traditional, but this was one dish I felt I could jazz up without spoiling expectations.

Provided by altheviking

Categories     Low Protein

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 orange
1 cup sugar
1 cup water
1 (12 ounce) package cranberries
1 cup sugar
1 cup water
1 (6 ounce) container blueberries

Steps:

  • Remove peel from orange (save orange).
  • Slice orange peel.
  • Combine 1cup sugar, 1cup water and orange peel in a saucepan.
  • Bring to a boil, then simmer until peel becomes translucent.
  • Remove peel from sugar and let cool.
  • Dice candied orange peel (this could probably be done before being candied, but I find it easier to fish out the slices).
  • Combine cranberries, 1cup sugar and 1cup water in a saucepan.
  • Bring to a boil, then simmer until cranberries pop.
  • Add blueberries (reserving a few for garnish) and about 2 Tbsp (or to taste) diced candied orange peel.
  • Continue simmering until blueberries pop.
  • Pour into serving dish and let gel.
  • Thinly slice orange.
  • Garnish sauce with orange slices and remaining blueberries.

Nutrition Facts : Calories 234.2, Fat 0.1, Sodium 3.4, Carbohydrate 60.5, Fiber 3, Sugar 55.4, Protein 0.5

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