Thanksgiving Wild Blueberry Cranberry Sauce [recipe]

Thanksgiving is such a great holiday in our country focused primarily on traditions,  food and family.  Brian was interested in trying to spatchcock and roast the turkey, so, of course, I got very excited about what will adorn it.  I was given free reign over the cranberry sauce and some other side dishes.  And while, the staples of the meal have their place, why not try a few new side dishes or a new twist on an old favorite?  

I love to play with food. The hours spent in front of my simple white stove are my favorite.  I know it runs too hot, and has that one persnickety burner. And the venting is questionable, as in, every pizza night ends in a cliché of sorts as the smoke alarm tells my children that dinner time is nearing.

Come have tea with me, and I’ll likely make you try something I just made, or am experimenting with “Could I interest you in a popped amaranth granola bar? Maybe a gluten-free muffin with local pumpkin and our own maple syrup?”  I just get so excited knowing the story of my food too that I literally eat that stuff up!  So I try to mix in as much locally foraged, grown, or raised food as I can.  This is mixed up for pure sweet tart wild taste.  It will spice up your traditional table with a new color and with the best of both berries!  AND it’s simple but so good.  If you like your cranberry sauce – wonderful!  But I encourage you to try mixing it up with my locally foraged:

Wild Blueberry Cranberry Sauce

Ingredients

• 1 cup water
• 1 cup sugar
• 1 1/2 cup blueberries
• 1 1/2 cups cranberries
• Helpful tool : 2 dishes for chilling and serving

Directions

1. Combine water and sugar in a medium saucepan and bring to a boil

2. When boiling, add cranberries and blueberries, return to boil, let those berries pop, explode and react.

3. Reduce heat and boil gently for 10 minutes, stirring occasionally.

4. After ten minutes, I like to separate into 2 bowls for cooling and serving.  Pour from the saucepan to new dishes, cover and cool completely at room temperature.

.5. Refrigerate until serving time.

Makes roughly 2 1/4 cups of beautiful purple sauce!

 

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Looking for more recipes for your holiday dinner?  We pulled together a complete menu with easy to prepare, local recipes that showcase farm raised ingredients in their pure form.  Click here to take a look!