This cranberry sauce recipe is a perfect solution for people who like the texture of whole berry cranberry sauce but who find biting into a whole, tangy cranberry to be a little too much. The blueberries also give the recipe additional antioxidant power.
Rinse and drain the cranberries and set them aside.
Next, bring the orange jucie and sugar to a boil in a medium saucepan over medium high heat. Add the cranberries, reduce the heat and simmer the mixture for about 10 minutes, until the cranberries have burst and the sauce has slightly thickened.
Stir in the cinnamon and nutmeg, and remove the mixture from the heat. Add the blueberries and stir them in, smashing a few as you go. Transfer the sauce to a serving dish and allow it to cool before serving.