Thanks to this awesome cranberry strawberry sauce recipe, your turkey, turkey sandwiches, or hot biscuit with butter are never going to be the same.
If you thought that strawberries were only good during the summer, guess again. Did you know that California Strawberries can be enjoyed nearly year round?
If you follow me on Instagram, you will see that I eat a lot of strawberries –at least once a day! Over the summer, when strawberries are at their most economical, I stock up and freeze them. The frozen stash is fantastic for smoothies, my awesome strawberry pancake syrup, to-die-for strawberry cloud cakes, healthy strawberry milk, decadent strawberry lemonade tiramisu… Oh the possibilities!
I have to say that I have throughly enjoyed my partnership with California Strawberries. The team members have become “friends” and the experience has been very educational. I also loved going to California and learning where my strawberries come from and how they are farmed!
This year, I thought I would experiment with my favorite year-round sauce: cranberry sauce. I’ve been known to roast a turkey every other month and have our very own thanksgiving feast in March.
Unlike many foodies out there, I am not very good at details. I’m just not. I like taking simple photos, with few frills. Today, I was so happy to find my daughter’s silver spoon from Tiffany’s. It was a baby gift from my mom, one I polished for the picture (I’m sure she’s proud, haahaa).
I loved experimenting with this sauce. I tried adding other things like orange (to resemble this sauce) and even cinnamon… but in the end, I’m a purist at heart. Cranberries and fresh (or frozen) strawberries is all you need.
I love this sauce because the honey is completely optional, and therefore, it has no added sugars. At first, the sauce smells a little bit like strawberry jam… but when you taste it, it’s tangy. It has the perfect tangy and sweet combination my turkey and I love.
- 2 cups frozen cranberries
- 2 cups frozen strawberries
- ⅓ – ½ cup honey
- In a large bowl, combine frozen cranberries and strawberries. Let them thaw out on the counter top.
- Drain the “defrost” liquid into a measuring cup and add additional water to make 1 cup of total liquid.
- Pour 1 cup of the liquid, honey, and cranberries, into a medium sauce pan. Bring it to a boil and cook, stirring occasionally, until cranberries pop and mixture thickens (about 10 minutes).
- Stir in strawberries and cook down for an additional 5-10 minutes until they begin to break down and become part of the “sauce”. Allow the sauce to cool and refrigerate for 3 hours or overnight to give the flavors time to marry.
This was a sponsored post as part of my ambassadorship with California Strawberries. While I was compensated for this post, the recipe and opinions are my own.