Cranberry Sauce (spiked with blueberries)

 Joey decided a few weeks ago that he wanted cranberry sauce to put on his sandwiches. I guess he was getting into the Thanksgiving spirit a bit early. I used my fallback recipe, that I've made the past two years in a row. At the last minute, Joey reached into the freezer, opened our bag of blueberries that we picked in June, and grabbed a handful. He threw those into the pot. It made the sauce a really deep reddish purple color, and added a slight complexity to the flavor. It worked really well, and his sandwiches that week were awesome. 

Recipe: Classic Cranberry Sauce (with an added twist)

Adapted from Two Peas and Their Pod

Ingredients:
2 cups fresh or frozen cranberries
1/4-1/3 cup fresh or frozen blueberries (optional)
Juice and zest from 1 orange
1/4 cup water
1/3 cup sugar
1 cinnamon stick

Directions:
Rinse cranberries in cold water. Combine all ingredients in a medium pan. Bring to a boil, then reduce heat and let simmer for 10-15 minutes. You want a lot of the berries to burst, and the sauce to thicken.

Remove from heat and let cool to room temperature. Serve chilled. Keep the cinnamon stick in the container, to keep on flavoring the sauce. Just make sure not to eat it!