Blackberry Cranberry Sauce

Name: Blackberry Cranberry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups Cranberries, fresh, rinsed (A 12-ounce bag ); 1- 1¼ cups Water (see note); ¼ teaspoon Kosher salt; ½ cup Sugar, granulated; ½ cup Dark Brown Sugar; ½ cup Blackberries, fresh (see note); 1 tablespoon Raspberry or Rice Vinegar; 2 teaspoons Pure Vanilla Extract

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

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Ingredients

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3 cups Cranberries, fresh, rinsed (A 12-ounce bag)1- 1¼ cups Water (see note)¼ teaspoon Kosher salt½ cup Sugar, granulated½ cup Dark Brown Sugar½ cup Blackberries, fresh (see note)1 tablespoon Raspberry or Rice Vinegar2 teaspoons Pure Vanilla Extract

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Instructions

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Place the cranberries in a medium saucepan with the water, salt and the two sugars on medium high heat. Stir to dissolve the sugar. Bring the mixture to a boil until the cranberries pop and sizzle, about 4-5 minutes. Add the berries and the vinegar, lower the heat to medium, and let the mixture gently simmer, stirring occasionally for 6-8 more minutes, until the liquid is syrupy and almost evaporated. If the mixture is very thick, add up to a quarter cup more water and continue to cook until the sauce is syrupy and chunky. Remove from heat and stir in the vanilla.Cool and serve. Store in a sealed container in the refrigerator for up to 3 days.