Holiday berry sauce
Blueberries and raspberries add color and flavor to this unique spin on traditional cranberry sauce. The sauce can be made up to a week ahead. Perfect with leftover turkey sandwiches.
6 cups fresh cranberries, rinsed and drained
1/2 cup orange juice, more if needed
1 package (16 oz) frozen blueberries
1 package (12 oz) frozen raspberries
1 orange, zest of
1 1/2 cup agave nectar or honey
1 cup sugar, or to taste
Place cranberries in a large saucepan. Add orange juice and cook over medium heat for 7 to 10 minutes or until cranberries start to pop.
Add blueberries, raspberries, orange zest, nectar and sugar. You may need to add a little more orange juice at this time if mixture is not slightly wet.
Cook an additional 10 minutes, mashing cranberries if desired with a potato masher. Let mixture cool before serving.
Makes 12 servings.
Nutritional values per serving:
Calories: 150 calories
Total fat: 0 g
Saturated fat: 0 g
Carbohydrate: 38 g
Protein: 1 g
Dietary fiber: 3 g
Sodium: 0 mg
Sugar: 30 g
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