Blueberry-Cranberry Sauce

• (12 ounce) package cranberries (can use fresh or frozen)1
• cup unsweetened orange juice (can use half orange juice and water)↗1 cup
• cup sugar↗1 cup
• teaspoon allspice1⁄8 teaspoon
• pinch ground nutmeg↗1 pinch
• teaspoon cinnamon (can use up 1 teaspoon or to taste)↗1⁄2 teaspoon
• cups blueberries (can use fresh or frozen)↗1 1⁄4 cups

Step-by-step instructions

1. 1

   Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.

2. 2

   Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.

3. 3

   Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.

4. 4

   Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.

5. 5

   Mix in the allspice, nutmeg and cinnamon starting with 1/2 teaspoon cinnamon and add in more to taste; mix until completely combined (about 1 minute) adjust the spices if needed.

6. 6

   Turn off the heat element and mix in the blueberries.

7. 7

   Using a potato masher or spoon mash only a few berries.

8. 8

   Remove from heat; cool slightly.

9. 9

   Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).