You didn’t really think I would let a holiday go by without some type of cranberry sauce did you … because I seriously needed to find a way to work my fave holiday side-dish into my Elimination Diet. The way to do that was add a new fruit into the mix! Blueberries are so inherently sweet that it of course added a nice balance to the tart cranberries. Hope you get to enjoy some Cran-Blueberry Sauce – Elimination Diet Recipe.

Everyone here should know by now that I am a cranberry sauce freak. Like, nothing makes me happier, or hungrier, at the holiday table than the cranberry sauce. It is the one food that any vegan should be able to have – even if right out of the can. However, with me trying to stick as close to possible to the Elimination Diet I was trying to figure out the best way to sweeten up this inherently tart dish. I figured why not go for it, since it’s the holidays, and use the non-sugar substitute that I normally use – I even had it out to use. But then I put it back and got out the maple syrup and figured I needed to try it out. And oh, man. It was so much sweeter, in a good way, and didn’t hide any of the flavors of the yummy blueberries or tart cranberries.

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Don’t defrost your blueberries – just a warning, because you want all that awesome juice to help flavor the sauce. In a medium pot dump the blueberries, cranberries, cinnamon and a quarter cup of water. Turn to medium heat and continue to stir. Once everything is soft and bubbling, turn to low heat and mash the berries with a potato masher. Pour in the syrup and stir and mash. Turn up to medium heat and bring to a small boil then add the pectin and stir for 1-2 minutes. Pour into a fridge-safe container and let sit out about 30 minutes. Cover and store in the fridge overnight to thicken. Enjoy!

Cran-Blueberry Sauce,

1 Bag Fresh Cranberries
1 Bag Frozen Blueberries
2 Tsp Cinnamon
1/4 C 100% Pure Maple Syrup
2 Tbsp Pectin

1. Dump cranberries and blueberries with cinnamon and quarter cup water into a medium-size pot and turn to medium heat.
2. Let blueberries defrost and give off it’s juices. Heat about 8-10 minutes.
3. Turn heat to low then pour in maple syrup and use a potato masher to gently mash the fruit until all cranberries are burst.
4. Bring heat up to medium and boiling a little then dump in the pectin and stir and mash and stir into fruit.
5. Take off heat and pour into a fridge-safe container and let sit out for at about 30 minutes to cool.
6. Cover dish with plastic wrap or foil then put in fridge to get up.
7. Enjoy!