Cranberry Sauce with Blueberries & Cardamom
Make a simple cranberry sauce with fresh blueberries and ground cardamom.
Servings 0
Ingredients
- 12 oz fresh cranberries
- 1 cup fresh blueberries
- 1 cup sugar
- 1 cup water
- ⅛ tsp ground cardamom
Instructions
- Bring the water and sugar to a boil in a large saucepan.
- Add the cranberries and bring back to a boil.
- Turn the heat down until the mixture is boiling gently. Stir every so often.
- Let this boil for about 7-10 minutes until the sauce begins to gel. It should coat the back of a spoon if you dip one in.
- Turn off the heat. Stir in the fresh blueberries and ground cardamom. Allow to cool and then put into a container. Refrigerate for 4 hours at least or overnight before serving.
Notes
Not sure your cranberry sauce is done? Add a little bit of it to a plate and place in the freezer for a minute or two. If you pull the plate out and the sauce is thick and not runny it's done.