Why Not Add Blueberries to Your Cranberry Sauce?
Like any other ingredient in a Thanksgiving dinner, cranberry sauce evokes a multitude of feelings . There are conservatives – “We need combs!” – and there are DIY enthusiasts. Then there are those who love to play with the genre, infuriating both camps. I bet you can guess which category I fall into.
If you’re only going to play with one ingredient for your Thanksgiving dinner, cranberry sauce is best, simply because it’s so easy and quick to make. Since there is no rule that homemade sauce cannot sit next to the perfect gel cylinder, you should feel bold and make as many varieties as you like. Heck, you can make a real sample of the sauce, and one of those sauces should contain blueberries.
Blueberries are obviously much sweeter than cranberries – for good reason most cranberry juices are concoctions – and they hold their shape a little better. That means not only will you get a slightly sweeter, darker, richer sauce, but a contrasting texture with small blueberries that aren’t as disheveled as their monstrous cousins. (Sidebar: Did you knowthis song is the perfect song for making cranberry sauce? It’s a musicological fact.)
If none of this sounds delicious to you, please feel free to return to the safe and comforting combs of canned food, but if you want to have a little fun, or smoke, grill, or anything aggressive tasting turkey, give this sauce a spin. To make it you will need:
- 8 ounces cranberries, washed and stalked
- 4 ounces blueberries, washed and stalked
- 1 cup of sugar
- 1 glass of water
- 2 large strips of lemon zest
Combine everything in a saucepan and bring to a boil. Reduce heat, let everyone hang and simmer until the cranberries are completely crumbled and the sauce thickens. Remove large strips of zest, transfer to a bowl and cool completely before serving.