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Cranberry Blueberry Sauce

Why make cranberry sauce at home? So, you will be in charge of freshness, sweetness, ingredients, and unusual flavor additions.
Servings 4 pints


  • 6 cups fresh or frozen cranberries
  • 2 cups fresh or frozen blueberries
  • 4 cups sugar
  • 4 cups water


  • Wash berries. Discard soft or bruised berries.
  • In a large pot or Dutch oven, combine all ingredients.
  • Over medium-high heat, bring to a boil, stirring constantly until sugar dissolves.
  • Continue boiling until cranberries pop – or burst open, usually 10-15 minutes.
  • Sauce should be thickened somewhat. If you aren’t sure, check the temperature. A good setting for sauce is 217-218 degrees, or about 5 degrees above boiling water temperature.
  • Ladle into jars leaving ½ inch headspace. Wipe of jar rim with a damp paper towel.
  • Top with two-piece lids. Process in a boiling water bath for 10 minutes.
  • Let cool for 5 minutes in canner. Remove and let sit for 12 hours.
  • Makes 3-4 pints.