1 (12 oz.) package fresh cranberries
1 cup water
1/2 cup sugar
1 tsp. gound cinnamon
1/4 tsp. ground nutmeg
1/8 tsp ground allspice
1 pint fresh blueberries
Wash and pick over cranberries. Place in medium saucepan with water and 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 (Don't be afraid to break a few but don't overmash, either.) The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until cooled.
