Blueberry Cran Sauce


1 (12 ounce) package fresh cranberries
1 Cup water
½ Cup Blueberry Sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 pint fresh blueberries

Wash and pick over cranberries. Place in a medium saucepan with water, and Blueberry Sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (give the blueberries a light mash). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly; add place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Serve with roasted turkey or as an accompaniment to your favorite holiday dish.

California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.