Blueberry-Cranberry Sauce
This post contains affiliate links. For more information, read my privacy policy.
Because I’m a rebel. This sauce goes great over poultry or anywhere else your grandma’s cranberry sauce might go.
Looking for Low-Histamine Recipes?
A low-histamine diet can be immensely helpful for MAST cell disorders or people with excess histamine production, but it’s an extremely tricky diet to manage. My e-book 28 Days of Low-Histamine AIP combines low-histamine foods with the anti-inflammatory autoimmune protocol diet in a 28-day meal plan designed to jump start and simplify your diet change. The meal plan includes 36 simple, satisfying low-histamine recipes including a variety of dishes like Chicken Schawarma, Cabbage Roll Stir-Fry, and Chimichurri Steaks. You’ll be amazed at all the flavors still available to you! The ebook is available as a digital download for $9.99.
Blueberry-Cranberry Sauce
Ingredients
- 12 ounces cranberries
- 8 ounces blueberries
- 1 cup water
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1/2 teaspoon ground ginger
- 1 tablespoon gelatin
Equipment
Instructions
- Combine all ingredients except the gelatin in a medium saucepan and bring to a boil, then reduce heat and simmer for about 10 minutes or until the cranberries are soft. Alternatively, roast in the oven at 350 F for 40 minutes.
- Spoon out about 1/4 cup of the liquid and, when cooled to lukewarm, stir in the gelatin. Allow it to firm to a syrup-like consistency, then mix it into the berries. If desired, roughly chop the berries by pulsing through a blender.
- Chill 4-6 hours before serving.
Nutrition
Calories: 278kcal | Carbohydrates: 61g | Protein: 7g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 18mg | Potassium: 130mg | Fiber: 9g | Sugar: 42g | Vitamin A: 100IU | Vitamin C: 45.4mg | Calcium: 10mg | Iron: 0.4mg