Triple Berry Cranberry Sauce. A Family Favorite.

This is one of those recipes that is quick and easy to throw together. It’s always been a crowd pleaser. In my recipe I used raspberry and blackberry but I have used blueberries in stead of the blackberries. Just use whatever you feel like. I also call for specific amounts but this recipe is really forgiving. I would say to try to get close to equal parts of all three fruits but if the containers you buy them in mean one is more or less feel free to through them all in. It won’t hurt anything. It might just increase the cooking time to get the consistency you want. 

Triple Berry Sauce 

Ingredients:

  • 16 ounces Cranberry Juice
  • 220 grams Dark Brown Sugar
  • Zest of 1 Lemon, microplane
  • 1 pound Fresh Cranberries
  • ½ teaspoon Allspice
  • ⅛ teaspoon Ground Cloves
  • 1 Cinnamon stick
  • 340 grams Raspberries
  • 260 grams Blackberries

Directions:

Boil cranberry juice, brown sugar, and zest in a sauce pan over medium-high heat, stirring until sugar dissolves.

Add cranberries, allspice, cloves, and cinnamon stick. Reduce heat to medium. Cook mixture until cranberries burst and sauce thickens, about 10 minutes, lightly crushing cranberries with a potato masher. Discard cinnamon stick.

Stir in the berries and simmer and stir, cook down to your desired thickness. You actually want to stop just before that so as it cools it can thicken the rest of the way. Chill sauce for at least 2 hours or up to 3 days.

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