Blueberry-Cranberry Sauce - cooking recipe

Ingredients

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
1/8 teaspoon allspice
1 pinch ground nutmeg
1/2 teaspoon cinnamon (can use up 1 teaspoon or to taste)
1 1/4 cups blueberries (can use fresh or frozen)

Preparation

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).