A lower carb cranberry sauce with blueberries
- 12 oz cranberries, fresh ((1 bag, as found in the US))
- 1 pint blueberries, fresh
- 1 cup water
- 1/2 cup Swerve™, granular ((Another low-carb sweetener may be used, but Swerve seems to have the least aftertaste.))
- 1/2 tsp cinnamon, ground
- 1/2 tsp cardamom, ground
- 1/4 tsp nutmeg, ground
- 1/8 tsp allspice
Wash the cranberries and put in saucepan.
Wash blueberries and set aside.
Add water and Swerve (sugar substitute) in saucepan.
Place the saucepan on stove top and bring to boil then simmer for ~10 minutes. Stiring occasionally.
While the fluid in the saucepan is coming to a boil, measure-out the spices and set aside.
After the the mixture in sauce pan has simmer for about 10 minutes, use the wooden spoon to ensure that all of the cranberries have burst open (skins have split).
Mix in the spices, ensure that they are fully incorporated, so stir well.
Remove sauce pan from heat and add blueberries. Stir them in and ensure that you don't mash all of them, the additional texture of the occasional whole blueberry is a nice treat.
Transfer into a bowl and allow to cool before serving OR transfer to storage containers and refrigerate until needed.
The sauce should last a week or so in the refrigerator or a few months in the freezer. I haven’t tested the freezing because it never lasts more than a week.