Foodie Friday: Courtney Bedoya’s Cranberry Sauce

A chill fills the air our warmest memories of holiday gatherings soothe our hearts.

In anticipation of the holiday season, Courtney Bedoya shares the recipe for her favorite holiday Cranberry Sauce. Nutmeg, cinnamon, and blueberries? Yes, please!

1 (12 ounce) package fresh cranberries

1 cup water

1/2 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 pint fresh blueberries

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

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