Cranberry-Blueberry Sauce
By Melissa's Corporate Chefs


6 ounces Dried Cranberries reconstituted or 12 ounces Fresh Cranberries 
1 cup Water 
1/2 cup White Sugar 
1 teaspoon Ground Cinnamon 
1/4 teaspoon Ground Nutmeg 
1/8 teaspoon Allspice ground 
3 ounces Dried Blueberries reconstituted or 1 pint Fresh Blueberries 


Rinse 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. 

You want all skins to be broken. If they are not, gently mash the berries with the back of a spoon. 

Add cinnamon, nutmeg and allspice. Mix well. 

Remove from heat and mix in blueberries. 

Transfer to a bowl, cool slightly and cover with plastic wrap. 

Sauce thickens as it cools. Refrigerate until chilled.