Cran-Blueberry Sauce


Cranblueberry sauce

A lower carb cranberry sauce with blueberries
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes


  • saucepan, medium
  • Wooden spoon
  • Measuring cup
  • measuring spoons
  • Stove top (or single portable burner, or other type of heat source, such as grill or campfire)


  • 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.

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