Strawberries, blueberries, raspberries – even gooseberries… I’ve never met a berry I didn’t like. I love summer varieties and come fall I am always eager to whip up a whole host of different dishes that incorporate cranberries. However, when it comes to cranberry sauce, I’d grown somewhat tired of the same old traditional cranberries-water-sugar equation. So I took to the kitchen to update the classic recipe.
One of my first priorities was finding a way to eliminate the need for using processed sugar so I opted for using more fruit. The addition of summer berries, like raspberries, blueberries, strawberries, and blackberries provides that sweet yin to the cranberries’ tart yang.
Also, using apple cider instead of water makes for a more flavorful sauce, and adds its own elements of sweetness and earthiness.
While I made this sauce intending for it to be a side dish, it actually moonlighted as a healthy breakfast for the week as well. A sweet way to start the day, the sauce was perfect all on its own, but it would also work well mixed into oatmeal or as part of a smoothie.
Additionally, the amount of cider I used was a little more than what would be needed – it can be reduced to a cup and a quarter to lessen the liquid in the end product. However, I enjoy a cranberry sauce that is, indeed, saucy. And, never one to let the opportunity to re-purpose an ingredient go to waste, I also created this Berry Bourbon Spritzer with the extra berry infused cider as well. Salut!
- 12 ounces cranberries
- 8 ounces frozen mixed berries (any mixture including strawberries, blackberries, blueberries, and/or blueberries)
- 1 ¾ cup apple cider
- Combine all ingredients in a pot and bring to a boil.
- Reduce to simmer and cook until cranberries pop open (about 20 minutes).
- Stir and gently mash berries, if desired.
- Allow to refrigerate.
- As the recipe is written, there is juice remaining after cooking is complete. The cider can be reduced to 1 1/4 cup to lessen excess liquid, or leave it for a saucier version. The berry infused cider that remains can also spooned/strained off and used to flavor tea, as a topping for ice cream, as an addition to oatmeal, or in the Berry Bourbon Spritzer also on this site.