Cranberry Sauce (Spiked with Blueberries)

Jennifer Kaplan
April 14, 2014
7

Joey decided a few weeks ago that he wanted cranberry sauce to put on his sandwiches. I guess he was getting into the Thanksgiving spirit a bit early. I used my fallback recipe, that I've made the past two years in a row. At the last minute, Joey reached into the freezer, opened our bag of blueberries that we picked in June, and grabbed a handful. He threw those into the pot. It made the sauce a really deep reddish purple color, and added a slight complexity to the flavor. It worked really

8
2 cups fresh or frozen cranberries
1/4-1/3 cup fresh or frozen blueberries (optional)
Juice and zest from 1 orange
1/4 cup water
1/3 cup sugar
1 cinnamon stick
Rinse cranberries in cold water. Combine all ingredients in a medium pan. Bring to a boil, then reduce heat and let simmer for 10-15 minutes. You want a lot of the berries to burst, and the sauce to...
See the full directions on my site
Nutritions

Calories
127

Sodium
61mg
2% DV

Fat
8g
12% DV

Protein
2g
4% DV

Carbs
12g
4% DV

Fiber
1g
5% DV
Boiled Snack

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8 small taro roots
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salt
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3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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