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Because I’m a rebel. This sauce goes great over poultry or anywhere else your grandma’s cranberry sauce might go.

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Blueberry-Cranberry Sauce

Prep Time4

Cook Time10

Total Time4 10

Servings cups

Ingredients

12 ounces cranberries
8 ounces blueberries
1 cup water
1/4 cup honey
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 tablespoon gelatin

Equipment

cookware

Instructions

Combine all ingredients except the gelatin in a medium saucepan and bring to a boil, then reduce heat and simmer for about 10 minutes or until the cranberries are soft. Alternatively, roast in the oven at 350 F for 40 minutes.
Spoon out about 1/4 cup of the liquid and, when cooled to lukewarm, stir in the gelatin. Allow it to firm to a syrup-like consistency, then mix it into the berries. If desired, roughly chop the berries by pulsing through a blender.
Chill 4-6 hours before serving.