- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 66.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 1.6 g
- Protein: 0.2 g
View full nutritional breakdown of Cranberry Sauce w/ Blueberries, Pomegranate & Orange calories by ingredient
Cranberry Sauce w/ Blueberries, Pomegranate & OrangeSubmitted by: AFM-SPARK
IntroductionI had all of these on hand and knew that it would be great... and it is! Super anti-oxidant. I had all of these on hand and knew that it would be great... and it is! Super anti-oxidant.
Number of Servings: 15
12 oz bag Fresh Cranberries
1 cup frozen Wild Blueberries
1 cup 100% Pomegranate Juice
1/4 cup Orange Juice
3/4 cup Demerara Sugar (Sugar in the Raw), or sub with
1 Cinnamon Stick, approx 2"
zest from one Orange
1 Orange, small to medium, cut into "supremes"
Zest the orange. For this I like large pieces not finely grated, but it’s your choice hoe you like it. I use a tool made for zesting, but you may just as easily use a sharp knife to peel off just the orange part of the peel, leaving the white pith behind. Slice into stripes about 1/8” wide and 1 inch long. Then supreme* the orange, see directions below (… or a simply hand segmented, seeded and slightly chopped orange will do just fine).
Add the Orange Zest and continue to simmer until sauce begins to thicken (it will thicken more once cooled). Add the Orange Supremes*, simmer one more minute and remove from heat. Remove cinnamon stick. (Or, I like to leave it in for 12-24 hours – but no longer than that or the cinnamon flavor becomes too strong.)
Cool and then refrigerated tightly sealed. It will keep for at least 2 weeks. (Most of my family prefers the jellied cranberry sauce. That is why I started making “real” cranberry sauce every year for Thanksgiving. I will still have some left over and use it at Christmas. Kept in a refrigerator at the proper temp, 41degrees or below, I find it keeps that long just fine.)
* After zesting, using a small paring knife, slice off the top and bottom of the orange, to just expose the pulp. Start at the top, just where the pith (white part) meets the pulp and slice off the skin, following the curve of the fruit. When you are done removing the peel, slice out each segment by cutting in towards the center of the fruit along the membranes/walls. Remove the now supremed segments. Here is a link with photos: http://freshcatering.blogspot.com/2007/04/how-to-supreme-segment-orange.html
… or a simply hand segmented, seeded and slightly chopped orange will do just fine : )
Serving size 1/4 cup. Makes 15 servings.
Number of Servings: 15
Recipe submitted by SparkPeople user AFM-AFM.