A lower carb cranberry sauce with blueberries
- 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.