Cranberry sauce is arguably one of the most important parts of any Thanksgiving meal. The bright acidity is perfect for breaking up the expanse of rich creaminess that covers the rest of your plate. You can use fresh or frozen fruit here without affecting the recipe either way. Frozen fruit (no need to thaw it first) might take a few minutes longer to come to a simmer, but otherwise can be treated just the same as fresh.
A new twist on a classic Thanksgiving condiment, this easy chunky blackberry cranberry sauce recipe adds blackberries and black raspberry liqueur for a unique flavorful variation.
We shown how to cook your Thanksgiving turkey, how to create the Thanksgiving stuffing and how to create a Thanksgiving gravy. Now we add the blackberry cranberry sauce, a delicious accompaniment for any turkey dinner.
- The history of U.S. presidents pardoning turkeys is patchy. Harry Truman is often credited with being the first president to pardon a turkey, but that’s not quite true. He was the first to receive a ceremonial turkey from the National Turkey Federation – and he had it for dinner. John F. Kennedy was the first to let a Thanksgiving turkey go, followed by Richard Nixon who sent his turkey to a petting zoo. George H.W. Bush is the president who formalized the turkey pardoning tradition in 1989.
- Abraham Lincoln proclaimed Thanksgiving a national holiday on October 3, 1863. Sarah Josepha Hale, the woman who wrote “Mary Had A Little Lamb,” convinced Lincoln to make Thanksgiving a national holiday after writing letters for 17 years.
This home made cranberry sauce recipe is really easy to make and very tasty.
Blackberry Cranberry Sauce Recipe
- 12 ounces fresh or frozen cranberries
- 4 ounces (1 cup) fresh or frozen blackberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- In a saucepan, combine cranberries, blackberries, sugar, water and lemon juice over medium heat. Bring to a simmer, stirring occasionally, for about 10 minutes or until cranberries are burst and liquid is thickened. Stir in chambord and return to a simmer.
- Remove from heat and let cool before serving. Sauce can be made up to 3 days ahead of time and refrigerated in a jar or airtight container.