With Thanksgiving approaching in just a few short days it ushers in the time of cranberries. I must admit. By themselves I am not a huge fan. I am determined though to find a ways to enjoy this wonderful winter fruit. So back in October I purchased 25 pounds from the farmers market and bagged them up into meaningful amounts and froze them so all through this winter season I can experiment with finding ways to enjoy this final fruit of the growing season.
Starting with the traditional cranberry sauce, I find it to just be too much cranberry. There’s no real depth to the sauce. That was until I found this recipe for “Triple Berry Sauce” in the Cuisine at Home DEC 2014 issue (#108). By adding the additional berries, the cinnamon, and the zest it offers something much more interesting that all comes together with the intense cranberry sauce. I like making this ahead of time so the flavors can really come together. I am even thinking of holding back enough cranberries in the freezer so that I can make a large batch of this in summer with the rest of the ingredients are at their peak, can it, and enjoy it all winter long. It may not work but I love trying and experimenting!
Since I have so many cranberries I started with making my own cranberry juice. I found a recipe on Farmgirl Gourmet that gave me a really good starting point. Since this juice is going to be used as a mix in I wanted to make it a bit thicker so I puréed that juice, skin and all in our blender, to make a nice thick cranberry juice. If you were going to try this recipe at home and didn’t want to make the cranberry juice then I would start with half the juice and add more in at the ned to get the consistency you want.
Triple Berry Sauce
Quantity: 46 ounces
Start with putting:
- 16 ounces Cranberry Juice
- 220 grams Dark Brown Sugar
- Zest of 1 Lemon, microplane
- 1 pound Fresh Cranberries
Into a 4 quart saucepan and bring to a simmer and let cook, stir occasionally until the cranberries burst. Then add:
- ½ teaspoon Allspice
- ⅛ teaspoon Ground Cloves
- 1 Cinnamon stick
- 170 grams Raspberries
- 170 grams blueberries
Bring back to a simmer and remove the cinnamon stick and stir occasionally. Adjust the consistency with adding more juice if necessary. Remember as it cools it will thicken. Let cool to room temperature and serve or store in an airtight container.
This can easily be made in advance and kept in the fridge.