Blueberry-Cranberry Sauce

A holiday sauce that belongs on your table, built on whole berries instead of a can of sugar. Tart cranberries and sweet blueberries cook down together into something jewel-bright and just sweet enough, set lightly with a little gelatin.

Cranberries and blueberries bring polyphenols and deep-pigment antioxidants, the plant compounds studied for feeding a healthier gut community, and both are lower-sugar fruits. The gelatin adds a little gut-supporting protein as it sets the sauce. Keep the added honey light and let the fruit lead, so it stays gentle.

Simmer the berries until they burst, stir in the gelatin off the heat, and chill it to set. It keeps well, and it makes any plate feel like a celebration.

Ingredients

• 12 oz cranberries
• 8 oz blueberries
• 1 cup water
• 1/4 cup honey
• 1 tbsp lemon juice
• 1/2 tsp ground ginger
• 1 tbsp gelatin

All ingredients are AIP Core compliant as listed.

Method

• Combine the cranberries, blueberries, water, honey, lemon juice, and ground ginger in a saucepan. Hold back the gelatin for now.
• Simmer for about 10 minutes, until the cranberries soften and burst. If you prefer, you can roast the same mixture at 350 F for about 40 minutes instead.
• Let a small amount of the liquid cool, then sprinkle the gelatin over it to bloom. Let it thicken for a few minutes.
• Stir the bloomed gelatin back into the berries until fully combined. For a chunkier texture, pulse briefly in a blender.
• Chill for 4 to 6 hours, until set.

*Adapted from acleanplate.com*