This super easy fresh blueberry and cranberry sauce is a perfect twist to the classic Thanksgiving dinner must-have. It’s sweet and tart without being too much of either, takes only five ingredients and can be made days ahead to lighten your cooking load. My favorite part – the squeeze of fresh lemon juice. It give it that extra zing and brightness canned cranberry sauce will never have.
Cranberry sauce is one of my favorite parts of Thanksgiving dinner. I love the tartness and the pop of flavor it brings to the table. It’s a good complement to everything that is on your plate – mashed potatoes, stuffing, turkey, rolls, green beans – I could go on and on (because there is more food on my plate than that!).
Surprisingly, homemade cranberry sauce is super easy to make and you can vary yours to your taste. I did a fresh blueberry and cranberry sauce, mostly because I love blueberries. Plus, as much as I love the cranberry only varieties, the blueberries add another level of flavor, with their own sweetness and tartness.
To make homemade cranberry sauce, you simply add your fruit, water and sugar to a large sauce pan and bring that to a boil. I also add a squeeze of lemon juice, you could definitely do orange or any other citrus, but I love the combination of lemon and blueberries. Once that has begun to boil, simply lower it to a simmer until the fruit starts to break down and the syrup gets thick.
You can then move the cranberry sauce to your desired container and refrigerate for at least 4 hours, but really overnight is best. I made my fresh blueberry and cranberry sauce a week ahead of time and simply put it in mason jars and sealed the lids. This will stay one week in the refrigerator (plus it’ll save you a ton of time!). Just don’t forget to put it on the table!
- 1 cup sugar
- 1 cup water
- 12 ounces fresh cranberries
- 12 ounces fresh blueberries
- 1 lemon, juiced
- In a large saucepan over medium high heat, combine all the ingredients and stir together just to combine.
- Let the mixture come to a boil and then reduce to a simmer for 20-30 minutes or until the fruit begins to break down and the liquid becomes thick like a syrup.
- Once the mixture has thickened, remove from the heat.
- Transfer your cranberry sauce to a dish or airtight container if you plan to refrigerate longer than 24 hours.
- Refrigerate at least 4 hours, but 24 hours is best. You can also refrigerate in an airtight container for up to one week. Serve cold.