Cabernet Cranberry and Blueberry Sauce

Drinking wine and eating jam are two things I’m great at.

Doing them under the guise of ‘cranberry sauce’ is the best idea I’ve had for elevating cranberry sauce from a side dish to a starring dish.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I love cranberry sauce, but I never make it with just cranberries. Too boring. I add pineapple and mango, or work in oranges and ginger.

This year I doctored up the cranberries with cabernet sauvignon and blueberries, and this blend is my favorite ever. I had to refrain from eating the whole batch in a day. So good. Like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries in full force.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

If you’ve never made cranberry sauce using fresh cranberries and your only experience with it is from a can, and you think you ‘don’t like cranberries’, I don’t blame you. That’s like saying you don’t like cheese if your only experience is Cheeze Whiz. There’s just no comparison.

Cranberry sauce is supremely easy to make and I always wonder why people buy it in cans or containers. From start to finish, it takes 30 minutes, and all you need to do is toss everything into a kettle, stir intermittently, and a half hour later, you’ve got rich sauce with supreme depth of flavor.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I used fresh cranberries and frozen blueberries. No need to thaw the blueberries first. If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely, too.

I added a generous sprinkle of both cinnamon and cloves, which really adds extra flavor and the warming notes of the spices play off the wine. The cinnamon is noticeable and if you’re not a cinnamon fan, you may want to reduce the one tablespoon I used down to one teaspoon.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

I used two-buck Chuck (Trader Joe’s Charles Shaw $2.49 cabernet), but any type of merlot, shiraz, or your favorite red will work. Not into wine? You can use water, but that defeats the purpose and the flavor will not be nearly as rich and robust.

I don’t know how much alcohol cooks off and how much doesn’t. I would surmise most is cooked off, but it’s your call if this is appropriate for you or your family members. I put it into the same category as beer bread. There’s not enough and it’s stretched over too many servings, and it’s heated anyway, so no one will be catching a buzz from cranberries. Darn.

If you’re into wine, you’re going to go head over heels for this sauce. While it simmers, the scent of the wine reducing with the cinnamon and berries is heavenly. You don’t need scented candles with this simmering.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

As I was shoveling it by the spoonful, I kept thinking how many great anti-oxidants I was getting from the blueberries and all those great heart-healthy flavonoids found in red wine, and what a great service I was doing my body. Right.

Since I don’t eat turkey, or stuffing, and I’ve never been into mashed potatoes or gravy, and usually most vegetables are way too mushy and overcooked for my taste, Thanksgiving has never been a meal I look forward to, with the exception of the cranberry sauce.

You can have your turkey, stuffing, and everything else. I’m having this. And pie.

Cabernet Cranberry and Blueberry Sauce (vegan, GF) - Make your own cranberry sauce with amazing depth of flavor in 30 minutes! Easy recipe at averiecooks.com

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Cabernet Cranberry and Blueberry Sauce (vegan, gluten-free)

This cranberry sauce is like drinking wine and eating jam all in one, with texture, sweetness, tartness, and juicy berries. If you've never made your own cranberry sauce, this is the year to start. Everything is combined in one kettle and it's ready in 30 minutes. I used fresh cranberries and frozen blueberries; no need to thaw the blueberries first. If you have a mixed berry blend with blackberries, strawberries, and raspberries, that would be lovely. 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. Make sure all wine used is vegan and gluten-free if necessary

Yield: about 20 ounces

Prep Time: 1 minute

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

one 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.

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Cranberry Bliss Bars {Starbucks Copycat recipe}

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Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

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Favorite Blueberry Recipes - Easy, fun recipes using blueberries at averiecooks.com

Thanks for the entries in the West Elm $50 Gift Card Giveaway

Do you like cranberry sauce? How do you make yours?

   

157 Responses to “Cabernet Cranberry and Blueberry Sauce”

  1. #
    51
    Lynne @ 365 Days of Baking & More — November 16, 2013 at 6:58 pm

    Stunning, Averie, simply stunning!
    LOVE the flavor combinations – you hit the nail right on the head with this one. I don’t think this will even make it to the table ~ I’ll be eating it right out of the pot!
    Oh my goodness!

    Reply

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    Jennifer — November 17, 2013 at 10:47 am

    Wow, this is beautiful and sounds delicious. It’s on my must make list!

    Reply

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    Jennifer — November 17, 2013 at 10:48 am

    Wow, this is beautiful and sounds delicious. It’s on my must make list!

    Reply

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    Erin | The Emerging Foodie — November 19, 2013 at 5:43 am

    This is absolutely stunning! Gorgeous color. And delicious flavor combination! Mmmm. Wine and berries need to go together more often!

    Reply

  5. #
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    Elizabeth — November 19, 2013 at 8:58 am

    I just wanted to say that the opening line of this post might be the best ever.

    Reply

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    Janine — November 19, 2013 at 10:30 am

    I don’t drink alcohol of any kind. What would your recommendations be on a good sub for that? This looks AMAZING!!

    Reply

    • Averie Sunshine replied: — November 19th, 2013 at 12:58 pm

      Maybe a non-alcoholic red wine? Maybe an unsweetened or not super sweet cranberry juice – and if it is sweet, you may want to reduce the sugar slightly – I would try for non-alch wine though!

      Reply

  7. #
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    Christine A. — November 19, 2013 at 1:03 pm

    This one is making a debut this week, hope I don’t eat it all to myself. lol

    Reply

    • Averie Sunshine replied: — November 19th, 2013 at 1:10 pm

      I did that already. Now I have to make more for next week for others :)

      Reply

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    Coty and Mariah@quirksandtwists — November 19, 2013 at 4:00 pm

    Oh my! This looks amazing!

    Reply

  9. #
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    Janetha — November 19, 2013 at 8:30 pm

    Love the addition of blueberries! Super creative. Hope you are well!

    Reply

    • Averie Sunshine replied: — November 19th, 2013 at 10:43 pm

      When I saw your name come across my email I thought, could it be…nah, wouldn’t be her. Then I thought, there is no one else in the world I’ve ever known with your name, and voila, it’s you!! :) I am thrilled to hear from you! I hope you guys are doing great. I think about you often and think back to the early days of blogging and how life changes but still stays the same. Hope you and your family have a great holiday season! xoxo

      Reply

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    Tia — November 20, 2013 at 5:28 am

    Do you recommend this be served warm, at room temperature, or chilled? This is my first time making cranberry sauce, and (unfortunately), my only experience with it is the canned kind with the creepy lines. Thank you!

    Reply

    • Averie Sunshine replied: — November 20th, 2013 at 8:17 am

      I think most people would serve it slightly chilled or at room temp. If you were making it to put over waffles or pancakes, I’d say warm. But I think ‘traditional’ cranberry sauce is stored in the fridge and then served, but I sort of like this at room temp b/c the flavors marry and taste better to me – so your preference.

      Reply

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    Melanie — November 20, 2013 at 9:19 am

    This sounds delicious! I’m learning how to adapt foods to be low in sugar though and I’m wondering what you might use as a sub for the sugar? I’m still really new to alternatives. I was thinking maybe a good cran/grape juice and lower the amount of sugar by half, using Stevia maybe?

    Reply

    • Averie Sunshine replied: — November 20th, 2013 at 9:27 am

      You could possibly sub in stevia or another no-calorie sweetener that’s powder. I wouldn’t add more liquid/juice because you will have a sloppy mess. LMK how your recipe testing goes! I always hate buying$$ ingredients and tinkering around with recipes when I’m very uncertain how things will pan out and using sugar substitutes is not something I would do in this recipe because I love it so much as written…but I’ll gladly let you tinker :)

      Reply

  12. #
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    Wendy — November 20, 2013 at 5:41 pm

    Your photos are absolutely stunning! I’m trying this recipe out for Thanksgiving…if any of it makes it to the table!

    Reply

    • Averie Sunshine replied: — November 20th, 2013 at 8:01 pm

      Thank you for the compliments and LMK how it goes!

      Reply

  13. #
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    Jocelyn@BruCrew Life — November 20, 2013 at 7:42 pm

    Your photography is just simply gorgeous girl!! And I want to dive into that jar of cranberries!!! It looks soooo good!!

    Reply

    • Averie Sunshine replied: — November 20th, 2013 at 8:01 pm

      Thank you for the compliments. Sometimes things pan out with dark colored foods like this and sometimes it’s just a dark mess as you know :)

      Reply

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    lauren — November 21, 2013 at 7:59 pm

    I am so excited to try this! I will be testing it out this weekend, and if all goes well I’ll be contributing a great gluten free side on Thanksgiving! Thanks for sharing

    Reply

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    Laura — November 24, 2013 at 1:03 am

    This looks and sounds absolutely amazing! Do you think I could add more liquid and sugar to make it more jam-like so I can store it longer or give away as Christmas gifts?
    Cheers all the way from Denmark!

    Reply

    • Averie Sunshine replied: — November 24th, 2013 at 2:25 am

      I wouldn’t add more liquid. Instead simply simmer for less time so that mixture doesn’t reduce down as much. However, I think you’ll find in reality it’s fairly runny. It’s also sweet enough to use on French toast or similar. Make a batch and then alter it after you give it one go-round as written.

      Reply

  16. #
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    Dixie @RealPlanz — November 24, 2013 at 11:11 am

    Looks delicious! I think I will make this for Thanksgiving…love the addition of blueberries!

    Reply

  17. #
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    Diane — November 24, 2013 at 4:00 pm

    Wow! I just made this and the smell perfumed the house. This should be on the stove when you are selling your house because the perfume is intoxicating. I do not like cranberries but was trying out recipes to bring with me to Thanksgiving dinner and the taste is just as good as the smell. Thank you :)

    Reply

    • Averie Sunshine replied: — November 24th, 2013 at 4:50 pm

      I know, the smell is intoxicating (pun intended..LOL). I totally agree with you that this should be on the stove when you are selling your house! And so glad to hear that even as a non-cran lover, you still loved these!

      Reply

  18. #
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    Maggie — November 25, 2013 at 5:24 am

    Can this be made ahead? How does it taste after a few days. I am traveling to my Thanksgiving, and have to work tomorrow night.

    Reply

    • Averie Sunshine replied: — November 25th, 2013 at 9:04 am

      You may want to re-read the post. I discussed storage time in it – both in the body of the post as well as on the actual recipe.

      Reply

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    amy — November 26, 2013 at 2:24 pm

    This sounds so, so SO yummy! I am the only one who really eats cranberry sauce at the family table so I always bring it with me and then take it home again! Leftovers!! Just wanted to ask… my usual cranberry sauce recipe includes some ground ginger (love it). Do you think that I could add some to this one too? Thanks for the recipe !

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 3:41 pm

      Both of these include ginger too – love it! This was the first year I didn’t add any just because I was forcing myself to blog about something new :) But feel free! LMK how it goes.

      http://www.averiecooks.com/2011/11/cranberry-orange-ginger-mango-chutney.html

      http://www.averiecooks.com/2012/11/cranberry-pineapple-mango-preserves.html

      Reply

      • amy replied: — November 27th, 2013 at 10:21 am

        Totally trying it (and then your other cran recipes!). Will def let you know how it goes :)

        • Averie Sunshine replied: — November 27th, 2013 at 1:11 pm

          Great – LMK how they all go!

      • Amy replied: — December 1st, 2013 at 9:43 pm

        Okay — the cranberry blueberry sauce was amazing. I did add some ground ginger (1 tsp, maybe?) and it was great. The blueberries (which I was a little worried about at first, not being a blueberry lover) added a gorgeous dark color and complexity and paired so well with the wine and the spices. Seriously — this stuff was good. But HERE IS THE IMPORTANT THING! I’d made some chocolate French Silk pies (if you haven’t made them yet, please do!) that seemed just a touch too sweet/ rich and somehow I ended up spooning some of the cranberry sauce over them (probably because I was spooning it over everything I could find) and LORD have mercy. I may never make ANY pie without this sauce again. Thank you, Averie!!!

        • Averie Sunshine replied: — December 1st, 2013 at 11:07 pm

          added a gorgeous dark color and complexity and paired so well with the wine and the spices = YES totally agreed, 100%

          As for the sauce for pie, yes, so good. You could put this stuff over ice cream, really dark chocolate brownies, stuff it in between 2 sugar cookies, top it over roasted veggies like brussles or sweet potatoes or squash – and yes, I’ve done all of those things as well as eating by the spoonful. I bet it’s great with French silk!

      • amy replied: — December 2nd, 2013 at 2:52 pm

        AHAHAHA STOP IT!! STOP!!! Those are such good ideas!!! It’s magic sauce! MAGIC SAUCE!!

  20. #
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    Ali — November 26, 2013 at 9:10 pm

    Made this today with cranberries, 1/2 c blueberries and 1/2 tart cherries. Used pinot noir. It is AMAZING !! To try it out I spread it on some French Toast.. and YUM!!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 10:46 pm

      Oh love the combo of cran, BBs, and tart cherries and pinot noir! Wow – that sounds incredible! So glad you did tried it and found it to be amazing! I’d be eating it by the spoonful if I were you :)

      Reply

  21. #
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    Jenell — November 26, 2013 at 9:42 pm

    I made your cranberry-blueberry sauce tonight. It’s SO very tasty! Another Thanksgiving tradition is born in this household!! Thank you!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 10:45 pm

      Thanks for telling me it’ll be a tradition! That is awesome! :) Happy TG!

      Reply

  22. #
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    Tyler — November 26, 2013 at 11:10 pm

    I just made this, and the smell is heavenly! It tastes delicious! I only wish I had doubled it :) Thanks for a great recipe!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 11:21 pm

      You’re the 3rd or 4th person today who’s written and said they made it and most have said they wish they doubled it! I just made another (my 3rd batch – in two weeks!) so that we can put some on the TG dinner table b/c I kept eating the other ones :) Glad you love it and yes it smells so good! One lady said you should make it if you’re trying to sell a house (forget cookies and make this..ha!)

      Reply

  23. #
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    Michele — November 27, 2013 at 6:50 am

    Cooking up a double batch right now! Though I am not quite sure I did it right. You said “6-oz bag” of Cranberries. I have never seen anything but the 8-oz OceanSpray bags. So I did 1 1/2 bags hoping it was not a typo. I actually have it cooking like this and the normal way on the package with just additional strawberries for the kids. So the kitchen smells awesome!!!

    Reply

    • Averie Sunshine replied: — November 27th, 2013 at 1:09 pm

      I think you misread the recipe b/c it states:
      one 8-ounce bag fresh cranberries
      6-ounces frozen blueberries (about 1 1/2 cups), unthawed

      I think you probably skimmed it and confused the blueberries for the cranberries. If you were making a double batch, you’d want to use 2 full size bags of cranberries (i.e. Ocean Spray or whatever your grocer has in stock right now fresh for the season – they’re always 8 oz) and then about 12 oz of bb’s, which is about 2 cups, give or take. I’m sure it will all work out but you could have added the second full bag of berries.

      Glad your house smells great!

      Reply

  24. #
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    Elisa — November 27, 2013 at 12:50 pm

    What do you mean by “unthawed” in reference to the frozen blueberries in your cranberry sauce. Keep them frozen, or thaw them?

    Reply

    • Averie Sunshine replied: — November 27th, 2013 at 1:01 pm

      You can just add them straight into the pot unthawed (cold, icy, from the freezer – no need to thaw them first)

      Reply

  25. #
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    Kat — November 27, 2013 at 3:08 pm

    Just made the Cranberry Blueberry Sauce for our holiday meal for tomorrow. It is sooo delicious! I will be sharing this on my blog with a link back to you! Awesome recipe!!!

    Reply

  26. #
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    Camille G — November 27, 2013 at 5:35 pm

    I am making this right now and oh my god my apartment smells AMAZING!!!!

    Haven’t even had a taste yet but I know this will become a holiday regular for me. I love to cook and never shy away from complex dishes, but during the holidays an easy ‘dump it in the pot and let it boil’ recipe is so nice to have!

    The hardest part will be to keep this one to myself, I’m sure everyone who gets a taste (or even just a sniff) of this stuff will want to know how I made it. Thanks for sharing, expect hits on this page of your site to increase in the next few weeks ;)

    Reply

    • Averie Sunshine replied: — November 27th, 2013 at 5:46 pm

      Thanks for trying it and so glad you’re loving it! I love dump and stir recipes whenever possible – always :) And yes I made some (more!) last night, and my apt smells amazing even still! It lingered, in a good way. LMK what your friends/fam think!

      Reply

  27. #
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    Marian — November 27, 2013 at 6:26 pm

    So I made it and the house smelled like happiness and it tastes amazing but…1. It is so thick I could slice it. 2. It feels grainy. Did I over cook it and is the grittiness from the spices? Any thoughts on what might work best to thin it down a little? I was wondering about using some apple juice. I plan on spooning this over cream cheese and serving it with crackers as an appetizer.

    Reply

    • Averie Sunshine replied: — November 27th, 2013 at 6:42 pm

      Yes you just over-simmered it. You reduced it down to the point where there’s very little liquid left it sounds like, thus it’s very thick and when anything gets that thick, the graininess will be more pronounced. Just add a splash of cranberry juice and stir until you get to your desired consistency and next time, reduce your simmering time :)

      Reply

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    Melissa — November 28, 2013 at 6:31 pm

    I made this last night for today’s Thanksgiving feast, and it was wonderful. Such depth and complexity of flavor! Not to mention a cinch to make. Thank you, and happy Thanksgiving! :)

    Reply

    • Averie Sunshine replied: — November 28th, 2013 at 6:45 pm

      So glad you tried it and it was a hit (and a cinch! I agree!). Thanks for LMK you made it and Happy TG!

      Reply

  29. #
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    Jessie — November 28, 2013 at 9:26 pm

    This was DELICIOUS! I used it to top a baked brie for a Thanksgiving appetizer and it was a huge hit, I will be enjoying the leftover sauce for dessert for a while.

    Reply

    • Averie Sunshine replied: — November 29th, 2013 at 12:37 am

      That’s awesome you used it with brie. Mmm, I bet so good! I usually use hot pepper jelly with brie and yes, eat this sauce by the spoonful for dessert :) Or you know, stirred into your morning yogurt or whatever. Thanks for trying it!

      Reply

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    Colleen Owens — December 1, 2013 at 1:41 pm

    I did make this for Thanksgiving. I used 1 teaspoon cinnamon and just a couple of shakes of cloves. With these modifications I found it to be really delicious.

    Reply

    • Averie Sunshine replied: — December 1st, 2013 at 4:05 pm

      Great glad to hear it worked out for you!

      Reply

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    Michelle — December 5, 2013 at 1:14 pm

    I have all the ingredients and can barely wait to make this as it sound heavenly! I do have a quick question about canning it though, is canning possible and would you just process it like jam, without the pectin of course.

    I’d like to try to at least double it and maybe use smaller jars for portion control for me lol and gifts as Christmas is fast approaching.

    Thanks,
    Michelle

    Reply

    • Averie Sunshine replied: — December 6th, 2013 at 12:18 am

      I would say make a single batch at first if you plan to can it and yes, I would say process like jam, no pectin. But b/c I haven’t tried it, I can’t say for sure. Then after you’re confident you have things down pat, make in bulk. Enjoy! LMK how the canning goes!

      Reply

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    Teresa — December 5, 2013 at 7:49 pm

    Can I give this recipe a hot water bath to make it shelf safe?

    Reply

    • Averie Sunshine replied: — December 5th, 2013 at 7:57 pm

      Probably but I haven’t personally done it. But I don’t see why not. You’re so close to making jam here anyway already.

      Reply

      • Teresa replied: — December 5th, 2013 at 8:18 pm

        Right. Thank you!

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    Colleen — December 14, 2013 at 4:19 pm

    Just made this recipe x 6 as Christmas gifts for my colleagues. What a pleasure to make :) Great Job!

    Reply

    • Averie Sunshine replied: — December 14th, 2013 at 4:21 pm

      That’s amazing that you x6′ed it! You have very lucky colleagues (and I bet your house smells incredible!!) :)

      Reply

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    Michelle — December 20, 2013 at 6:27 pm

    Hi Averie, thank you for this amazing recipe. Made my first batch today. After sampling decided that one was not enough. Will be making at least one more for holiday gifts. Can’t wait to try it with our turkey dinner at Christmas.

    Reply

    • Averie Sunshine replied: — December 20th, 2013 at 8:31 pm

      So glad that you tried it, love it, and are making another batch(es). That’s how I was right before Thanksgiving. I kept thinking, okay this will last me til the big day. Wrong. I kept eating it – and then making more :)

      Reply

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    Cathy — December 29, 2013 at 5:19 pm

    I made this delicious sauce and gave it away as Christmas gifts. One co-worker used it very creatively! He makes his own rum, and told me that he used some of the sauce along with mint oil to make a fantastic Mojito. How’s that for thinking outside the box?

    Reply

    • Averie Sunshine replied: — December 29th, 2013 at 5:21 pm

      That sounds great! I actually had combined it with some basil as sort of a dip/spread/chutney for veggies. I love the idea of mint for a mojito even better :) Smart guy! Thanks for trying it, sharing with him, and sharing the story!

      Reply

      • Cathy replied: — January 2nd, 2014 at 4:39 pm

        I want to thank YOU! I am not a very skilled cook but this recipe looked too tasty to pass up. Plus, your directions were so clear and detailed I thought I couldn’t mess it up. I was doubly happy that I was able to successfully pull it off.I was able to make something unique and delicious. Um, I like the idea of using it with veggies. Will try it with my next batch!

        • Averie Sunshine replied: — January 2nd, 2014 at 11:13 pm

          Happy to hear you pulled it off and that it was a big success!

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    Barbara — January 7, 2014 at 3:01 pm

    Absolutely incredible! I love and so does everyone I’ve shared it with. Thanks!!!

    Reply

    • Averie Sunshine replied: — January 7th, 2014 at 9:32 pm

      Wonderful to hear, Barbara! Thank you!

      Reply

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