Cabernet Cranberry and Blueberry Sauce – Move over boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own sauce in 30 minutes, so EASY, and everyone LOVES it!! Your favorite red wine may be substituted in place of the cabernet. If you don’t want to use wine, you could use water, although the flavor will be completely different. The sauce has a pleasant pop of spices, but always add to taste, and if you don’t like bolder flavors, consider reducing the cinnamon and cloves.

Ingredients

• 1 8-ounce bag fresh cranberries
• 6 ounces frozen blueberries (about 1 1/2 cups), unthawed
• 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
• 1 cup granulated sugar
• 1 tablespoon cinnamon, or to taste
• 1 teaspoon ground cloves, or to taste

Directions

1. Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
2. Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
3. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.

Instant Procedure

1. Combine all the ingredients in the Instant Pot’s inner pot.
2. Close and lock the lid of the Instant Pot, making sure the valve is in the sealing position.
3. Choose the Steam function and set for 3 minutes.
4. When the time is up, open the Instant Pot using quick pressure release.
5. Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.