Cranberry Sauce

  • 1 package (12 ounces) fresh cranberries

  • 1 cup water

  • ¾ cup sugar

  • ¾ cup fresh blueberries

  • 3 tablespoons raspberry liqueur (such as Chambord)

Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat to medium-low, stir and simmer until cranberries burst and sauce thickens; about 10 minutes. Remove from heat. Slightly mash cranberries with the back of a spoon, breaking skins. Stir in blueberries. Allow to cool 15 minutes and add liqueur.

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Double-Delight Peanut Butter Cookies