Cabernet Cranberry and Blueberry Sauce

By Nanasjoy

Ingredients

• 1 8 ounce bag fresh cranberries
• 6 ounces frozen blueberries (about 1 1/2 cups), unthawed
• 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
• 1 cup granulated sugar
• 1 tablespoon cinnamon, or to taste
• 1 teaspoon ground cloves, or to taste

Details

Servings 20
Preparation time 1mins
Cooking time 30mins
Adapted from averiecooks.com

Preparation

Step 1

Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.

Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.

Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.