Blueberry-Orange Cranberry Sauce
A vibrant blend of tart cranberries, sweet blueberries, and fresh orange juice, simmered to perfection with a hint of cinnamon. Naturally sweetened and slightly thickened for a luscious texture, this jewel-toned sauce adds a festive burst of flavor to roasts, desserts, or holiday spreads. Serve chilled or at room temperature.
Ingredients
1/2 cup orange juice
1/2 cup granulated sugar
1 cup frozen blueberries
8 ounces fresh or frozen cranberries
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons orange zest
1/4 teaspoon ground cinnamon
Instructions
In a medium saucepan set over medium-high heat, stir together orange juice and sugar; stirring, bring to a boil.
Add in blueberries and cranberries; stirring, bring back to a boil. Reduce heat to medium-low.
Cook, stirring occasionally, 8 to 10 minutes or until cranberries start to pop and split.
In a small bowl, whisk together water and cornstarch. Stir into orange juice mixture. Stir in orange zest and cinnamon; bring the mixture back to a boil. Cook, stirring frequently, for 1 to 2 minutes or until mixture thickens slightly. Let cool completely
