Blue Cranberry Sauce (from AllRecipes)

We had leftover fresh cranberries and blueberries and I saw this recipe and thought it would be a good way to use things up.  We really liked it, but did find that we had to add more sugar as our berries were really tart to start with.  I would say start with the sugar the recipe calls for then taste and adjust as you need.  I forgot to take photos of this until the very end so there is only one picture.  We are freezing this for use at Thanksgiving. It would also be good as a side dish for roasted chicken or over waffles I think.

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries
1. 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.
2. 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.
3. 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.
4. Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.


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