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Take your cranberry sauce to a new level with the addition of fresh blueberries and raspberries and just a hint of spice. Serve the leftovers with warm apple crisp or fresh baked apple pie!
Rinse and drain cranberries. Place in a heavy medium saucepan with water and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.
Mix in the blueberries and raspberries, breaking them up a bit with the spoon, if desired. Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled. The sauce will thicken as it cools.
Best if made at least a day or two before serving.
I kid you not! Preheat a pan, prep the ingredients, and you can make this marina in just five minutes. If that’s still not quick enough, I’ll even throw a five-second version your way!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!