Cranberry Blueberry Sauce

Cranberry Sauce is essential for my holiday table even though it's not a family favorite.  It was a challenge to create a new version of this sauce, but I think the end result is my best "flip" to date!

It can be difficult when preparing cranberry sauce because cranberries are known for their extreme tartness.  Keeping that in mind, I "toned down" the tart flavor of the cranberries by doubling the amount of blueberries.  It's no longer a cranberry sauce with blueberries—it's a blueberry sauce with cranberries!

I also layered the flavors with natural honey, vanilla, spices, and a hint of orange.  This Honey-rich, Cranberry Blueberry Sauce is made entirely of healthy, fresh fruit—so it's low in points.

The true test was my "meat and potato" husband tasting my final results.  He loved it!  He assured me he'd no longer pass on cranberry sauce!

Servings: 12  Serving size: 1  Calories: 76  Fat: 0g  Carbs: 19g  Fiber: 1g  Protein: 0g  Sugar: 16g  Sodium: 1mg                                Old points: 1   Points +: 1  (does not include fresh fruit)


  • Half package (6 ounces) fresh Cranberries, washed and picked over
  • 1 cup Orange Juice
  • 1/2 cup Honey
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • pinch of Allspice, ground
  • 1 tsp Vanilla
  • 1 tbsp Orange Zest
  • 2 pints fresh Blueberries, washed and picked over  

  1. Place washed cranberries in medium saucepan with orange juice and honey.  Bring to a boil, reduce heat.  Stir. Simmer for 6-8 minutes or until cranberries burst.
  2. To insure all skins are broken, slightly mash with the back of a wooden spoon. 
  3. Add cinnamon, nutmeg, allspice, vanilla and orange zest.  Mix well.
  4. Fold in blueberries.  Simmer for 3-4 minutes.  Remove from heat.  With a fork, gently break some blueberries. (Don't mash!)
  5. Pour into a bowl, cool slightly.  Cover with plastic wrap directly on surface of sauce.  Refrigerate.  Will thicken as it cools.  Can be made one or two days ahead. 



What do you think?