Blueberry-Cranberry Sauce

READY IN: 20mins


  • 1
    (12 ounce) package cranberries (can use fresh or frozen)
  • 1
    cup unsweetened orange juice (can use half orange juice and water)
  • 1
    cup sugar
  • 18
    teaspoon allspice
  • 12
    teaspoon cinnamon (can use up 1 teaspoon or to taste)
  • 1 14
    cups blueberries (can use fresh or frozen)


  • Remove all the discolored/white cranberries and discard, then rinse the cranberries and blueberries separately under cold water.
  • Place the cranberries into a medium saucepan with the orange juice and sugar; bring to a boil over medium heat stirring.
  • Reduce the heat to low and simmer uncovered for about 10 minutes or until the cranberries pop.
  • Using a potato masher or the back of a large spoon slightly mash the berries just to make certain all the skins are broken.
  • 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.
  • Turn off the heat element and mix in the blueberries.
  • Using a potato masher or spoon mash only a few berries.
  • Remove from heat; cool slightly.
  • Transfer to a bowl and refrigerate until thickened (the sauce will thicken as it cools).