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Merlot Cranberry-Blueberry Sauce (Vegan, Gluten-Free)

Merlot Cranberry-Blueberry Sauce --- (Vegan, Gluten-Free)---

This cranberry sauce is full of fall flavors---clove and cinnamon. It is wonderful for Thanksgiving day as a side, fabulous on toast, and amazing on baked brie with pastry. It has the texture of jam, with the added intrigue of your favorite wine. Yum.

Let's make some Merlot Cranberry-Blueberry Sauce!

INGREDIENTS:

  • 4 1/2 cups fresh blueberries (we used fresh/frozen blueberries)
  • 2 (12 oz.) bags fresh cranberries
  • 1 (750 mL.) bottle Merlot (or Cabernet or sub out your favorite)
  • 4 cups sugar
  • 3 tsp. ground cloves
  • 3 tbsp. ground cinnamon 
  • 2 vanilla bean pods (equals 4 tsp. of extract)

DIRECTIONS:

  • In a large canning pot, combine all ingredients. Bring to rolling boil. Cut vanilla bean down the length, scrape seeds. Add to boiling mixture.

 

  • Reduce heat to low and simmer for about 30 minutes, until slightly thickened and cranberries have burst. Remove from heat. Sauce will thicken as it cools.

  • Place in mason jars, add lids. Place jars in near boiling water with 2 inches above the top of the jars. Boil for 10 minutes. Remove and allow to cool. 

VIOLA!!

We have Merlot Cranberry-Blueberry Sauce!!



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