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Instructions. Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish. Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries.
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Step 1: mix together the filling ingredients in a bowl: fresh cranberries, frozen blueberries, sugar, cornstarch, salt, and cinnamon. Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit. Step 2: Add all ingredients for crisp topping to a bowl: brown sugar, pecan crumbs, oat flour, rolled oats.
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Pecan Streusel. In a large bowl, use a fork or pastry blender to combine the flour, oats, brown sugar, pecans, butter, cinnamon, and salt until crumbled. Evenly distribute the crumb mixture on top of the berry mixture. Bake for 45-50 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
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Cranberry Blueberry Sauce. In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally. Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the.
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How to Make Blueberry Cranberry Sauce. Step #1: Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling. Step #2: Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Step #3: Allow the mixture to return to a boil, then turn the heat down to medium-low.
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Once boiling, reduce the heat to low and allow it to simmer until it's thickened up (about 20 to 30 minutes). Transfer the fresh cranberry sauce to heat-safe jars and allow to cool to room temperature before storing them in the fridge. This cranberry blueberry sauce will stay fresh for up to 2 weeks in the fridge.
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Step 3: Bake the Cranberry Blueberry Crisp. Bake the cranberry blueberry crisp at 375 degrees for 30-40 minutes. If you are using frozen berries you may need to cook it a little longer, for a total of about 40-50 minutes. The crisp is done when the edges are bubbly and the juices have thickened. The topping should be a beautiful golden brown color.
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Set your oven to preheat at 375 degrees Fahrenheit. While the oven heats, position a rack in the middle, as this provides even baking for the bread. Grab a mixing bowl and cream together the softened butter, sugar, and brown sugar. Stir the mixture until it takes on a light and fluffy texture.
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Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch) Pour the blueberry cranberry mix on the crust and spread evenly. Spread rest of the crust on top to make the crumb. spray oil on top (optional) Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan.
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Directions. Sort and wash cranberries, add to a saucepan with blueberries, water, maple syrup and bring to a boil. Reduce heat to simmer until cranberries pop and sauce thickens, about 10 minutes. Stir frequently and keep an eye on it to prevent it from burning.
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Assemble and Bake: Preheat oven to 425ºF and place an oven rack in the lower part of the oven. Roll out one pie dough to an 11″ circle. Fit the pastry in a 9" pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry as desired (either a full top crust or lattice strips).
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Preheat oven to 400°F. Roll out one half of the double crust recipe into a 15-inch circle. Fit into a 9-inch pie dish and trim edges to 1-inch overhang. Roll out second half of crust and cut into strips for a lattice, if desired. Alternately, leave pie crust whole for a standard top crust.
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Preheat oven to 375 degrees F. Rinse and drain the cranberries and place them and the frozen blueberries in a square baking dish. Sprinkle with the 3 Tablespoons of sugar. In a large bowl, combine the certified gluten free oats, gluten free flour blend, cinnamon, and brown sugar.
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Cranberry and blueberry polyphenols like quercetin and kaempferol protect against different cancers (28). A study on colon cancer cells indicated that cranberry juice and extracts inhibit the growth of colon cancer cells (29). Blueberry phytochemicals can suppress the proliferation of human breast cancer cells (30).
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Bake the pie at 350 for 15 minutes to set. Chill the pie for at least a few hours before making the meringue. Make the meringue: Set the egg whites in the bowl of a stand mixer fitted with a whisk attachment. In a pot, combine the sugar and cranberry juice and set over medium heat. Clip a candy thermometer to the pot.
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Saute until opaque and soft. Remove from range and combine to chipotle chili in the food processor. Add blueberries, dried cranberries, garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution. Pulse until it forms a fine, grainy puree.
