The countdown is on! Thanksgiving is less than two weeks away and Junior Chef Sophia Kopp has a twist on the classic cranberry sauce recipe.
1 (12 ounce) fresh cranberries
1 cup water
1/2 cup white sugar
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup fresh/frozen blueberries
1. In a medium saucepan, add cranberries, sugar and water. Bring to a boil, reduce heat, stir and simmer until cranberries burst (about 10-15 minutes)
2. Slightly mash the cranberries with a fork or the back of a wooden spoon until all the skins are broken. Add cinnamon, nutmeg and allspice. Mix well.
3. If using frozen blueberries, add blueberries and mix in gently. If using fresh blueberries, remove pan from heat and add in the blueberries. Try not to over mash. The sauce will thicken as it cools
4. Transfer to a bowl, cover and refrigerate until chilled.