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“Healthier” Cranberry SauceChef Scott Sachs / Culinary Instructor, Berkeley Adult School, Berkeley, CA |
| • | 2 tbsp. The Perfect Purée Orange Zest (or to taste), thawed |
| • | 12 oz. bag of cranberries |
| • | 24 oz. grapes (about 1 1/2 pounds), removed from stems and cut in half |
| • | 6-10 oz. blueberries (frozen or fresh) |
| • | 1/2 cup water |
| Method: | |
| 1. | In a medium saucepan, combine cranberries, Orange Zest, grapes and water. |
| 2. | Bring to a boil, reduce heat and simmer until cranberries have popped and sauce has thickened — about 15 minutes. |
| 3. | Add blueberries and simmer another five minutes. |