I made this blackberry cranberry sauce for Christmas dinner this year. I love cranberry sauce, but wanted something a little different from just the regular kind (not that there is anything wrong with that! Give me a can any day! 😉 ). I was browsing and saw something about a blackberry/cranberry combo and thought that would be nice to try!! It’s really easy to make, it’s tart but not too tart, and the blackberries add a nice new flavor. If you can’t find fresh cranberries, I’m sure you could just use some canned, but I think I would use the whole berry kind so you can have a bit of texture. I stored mine in some canning jars and I like to use the leftovers as a jam on biscuits or rolls. It was also really tasty on top of a cheese log that I’ll be sharing soon, too ;-). Here’s how you can make your own!
Blackberry Cranberry Sauce
1 12 oz bag of fresh cranberries
1 8 oz container of fresh blackberries (can use frozen, too)
2 cups water
1 1/2 cups sugar
1 tsp vanilla
2 tablespoons lemon or orange juice
1/4 tsp cinnamon
2 teaspoons cornstarch
2 teaspoons water
Pour cranberries into medium saucepan and add water. Turn the heat on to high until you start hearing some of the cranberries POP! When most of the cranberries have popped, pour your container of blackberries in and turn the heat to medium. Stir in sugar and cook until it’s reduced a bit and the berries have cooked together. Add the vanilla, cinnamon, and citrus juice.
In a small bowl, combine cornstarch and water. Slowly add the cornstarch mixture to the berry mixture, stirring, until it starts to thicken. Remove from heat. It will thicken even more as it cools down. Cool completely and store in the refrigerator.