A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping!

Makes 3-1/2 cups

12 oz. pkg. fresh cranberries

2 c. fresh blueberries

2 c. water

1/2 c. white sugar

1/2 c. light brown sugar

1/4 t. cinnamon

1/4 t. salt

Place all ingredients in medium saucepan. Stir well, bring to soft boil, then reduce heat and cook 15 minutes, stirring often. Cool to room temperature, then refrigerate in covered container till ready to use.

Re-stir sauce before transferring to serving dish.

Notes: I think you’ll enjoy the more fluid nature of this sauce compared to the more traditional holiday cranberries. Make a day or two in advance of the meal to save time and free up a burner when you’re preparing your other holiday dishes. The longer it sets in the refrigerator the more prominent the blueberry flavor and it thickens a little more.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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