Shiraz Blueberry Cranberry Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Blueberries, frozen
  • 1 12-ounce package Cranberries, fresh

• Condiments

  • 1/4 cup Honey
  • 1/8 tsp Liquid stevia

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Vanilla extract

• Beer, Wine & Liquor

  • 1 cup Shiraz red wine

Found on yourdailyfoodchoices.com

Description

Ingredients

• 1 12-ounce package fresh cranberries
• 1 ½ cups frozen blueberries*
• 1 cup Shiraz red wine**
• ¼ cup honey
• 1/8 teaspoon liquid stevia***
• 1teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract

Directions

• Combine all ingredients, except vanilla extract, in a large saucepan (at least triple in volume). Bring to a boil over medium high heat, stirring occasionally. Watch carefully because when mixture boils, it foams and can easily overflow the pan.
• As soon as starts to boil, reduce heat to low. Simmer mixture until berries pop and sauce looks cooked and mushy, for 15 to 20 minutes, stirring occasionally.
• Remove sauce from heat. Stir in vanilla extract. Let cool to room temperature. Sauce thickens more as it cools.
• Chill a few hours before serving. Store any leftover sauce in an airtight container. Sauce will keep in refrigerator for 2 weeks.