Blue Cranberry Sauce

A pint of fresh blueberries is incorporated into this recipe for a traditional cranberry sauce made from scratch. This sauce is best made a day or two ahead. It can be served warm or cold.

Yield

8 to 10 servings

Ingredients

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup granulated (white) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

Directions

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Nutritional Information

Amount Per Serving: Calories: 82; Total Fat: 0.2 g; Cholesterol: 0 mg; Sodium: 2 mg; Total Carbs: 21.2 g; Dietary Fiber: 2.8 g; Protein: 0.4 g

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