This was the second year that the husband and I hosted Thanksgiving dinner in our home--we like the tradition of inviting our families over and cooking a big meal for everyone. Last year, I made the majority of the meal, but asked each of our families to bring a dish as well. This year I decided to make the entire meal myself, which gave me the chance to try out some new recipes.
In my family, we traditionally have spiced cranberries for Thanksgiving dinner, and the husband's family likes the whole jellied canned cranberries, but when I saw these blackberry cranberries posted on Annie's Eats, I knew I wanted to give them a try.
While I was making them, I have to admit, I was skeptical. They tasted odd and too sweet to me at first. But after chilling in the fridge overnight they were fabulous! The cranberries still had a bit of a bold, spiced flavor, but the blackberries added a nice texture and sweetness. I'd definitely make these again in the future.
Note: I doubled the recipe because I like lots of leftovers on Thanksgiving. The recipe below is the original, non-doubled, amounts.
Blackberry Cranberry Sauce
Source: Annie's Eats
Printable Recipe
Ingredients
12 ounces fresh cranberries
2 cups blackberries
1 cup sugar
¼ teaspoon salt
¼ teaspoon allspice
2 teaspoons cornstarch
2 Tablespoons water
Directions
Place cranberries in a medium saucepan. Add water to the pan, just under 1-inch deep (berries do not need to be completely covered.)
Heat over medium-high heat until the berries begin to pop. Cook a few minutes more, until most of the skins have popped.
Gently stir in the blackberries, sugar, salt and allspice.
In a small bowl, combine the cornstarch and water and whisk together until smooth. Add the mixture to the pan with the berries and stir to incorporate.
Bring the cranberry mixture to a boil, then reduce the heat to medium and cook until the sauce has thickened. (I cooked mine for about another 10 minutes or so.) Smash the berries a bit while you stir, leaving some berries intact for a chunkier texture.
Remove from the heat and allow the mixture to cool. The sauce will continue to thicken as it cools. Refrigerate until ready to serve.
Ingredients
12 ounces fresh cranberries
2 cups blackberries
1 cup sugar
¼ teaspoon salt
¼ teaspoon allspice
2 teaspoons cornstarch
2 Tablespoons water
Directions
Place cranberries in a medium saucepan. Add water to the pan, just under 1-inch deep (berries do not need to be completely covered.)
Heat over medium-high heat until the berries begin to pop. Cook a few minutes more, until most of the skins have popped.
Gently stir in the blackberries, sugar, salt and allspice.
In a small bowl, combine the cornstarch and water and whisk together until smooth. Add the mixture to the pan with the berries and stir to incorporate.
Bring the cranberry mixture to a boil, then reduce the heat to medium and cook until the sauce has thickened. (I cooked mine for about another 10 minutes or so.) Smash the berries a bit while you stir, leaving some berries intact for a chunkier texture.
Remove from the heat and allow the mixture to cool. The sauce will continue to thicken as it cools. Refrigerate until ready to serve.
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