blueberry sauce

So easy! Keeps for weeks in the fridge. I like to store in old glass peanut butter jars. Goes with more than turkey… in fact, this fruit sauce is so right for this time of year because it goes with just about everything. For instance, do you have company and want to make oatmeal or hot cereal more special? Top with this sauce. Want to perk up an entrée and add a spark of color at the table next to the dish of green beans? Put this sauce in a pretty bowl and place on the table. Need another dessert offering? This makes a great one alone or topped with whipped cream, ice cream or a dollop of crème fraîche.

This sauce contains three fruits (cranberries, blueberries and pomegranates) that are all at the top of the ORAC chart. ORAC is a method of measuring antioxidant capacities in biological samples.  A positive link has been established between foods rich in antioxidants, high on the ORAC chart, and health. People who eat foods rich in antioxidants have extra ammunition to quench the free radicals that can make us ill or make us age prematurely.  Did you notice that all three fruits are dark and bright in color? It’s good to eat many colors and eat bright colors too!

Makes about 10 cups

4 C organic cranberries, fresh or frozen 1 C honey or agave
2 C organic blueberries, fresh or frozen 1 Tbsp cinnamon
2 C organic pomegranate juice, or ½ C concentrate 1 Tbsp orange zest

Put everything in a large saucepan and bring to a gentle, almost boil. Lower heat and simmer for 5 minutes, or until cranberries pop.

Remove pot from stovetop, cool sauce to room temperature and then store in the fridge. Serve with anything that needs color and pizzazz. Serve up antioxidants for health and well-being too.