Cranberry-Blueberry Sauce
1/2 cup sugar
1/4 cup water
3 cups frozen cranberries
2 cups frozen wild blueberries
1 Tbsp. (slightly heaping) cornstarch
1/4 cup water
Set berries out to defrost for about half an hour.
In a large pot, combine sugar and first amount of water. Heat over medium-high heat until sugar dissolves and mixture boils.
Add berries; stir gently but constantly until mixture comes to a boil and cranberries start to pop.
In a small bowl, blend together the cornstarch and second amount of water until smooth. While stirring constantly, slowly dribble the cornstarch mixture into berry mixture. The mixture will clear and thicken as it boils. When mixture becomes clear and thick, reduce heat and let simmer for 5 minutes.
Pour into a heat-resistent container and refrigerate to cool completely. Place a sheet of wax paper over the top (directly in contact with the sauce) to help prevent a scum forming on the top.
Makes about 3 cups.
NOTE: This sauce is great on a plain cheesecake or even as a jam.
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