Festive Fresh Blueberry and Cranberry Relish

I loved this! I've been looking for a cranberry relish that I actually enjoy because cranberries are so good for you. Plus they're a pretty tradition. The blueberries cut the tart/bitterness factor perfectly without overpowering the cranberry flavor. Genius! My only criticism would be that it was a little runnier than I would have preferred. Maybe it's because I used frozen blueberries instead of fresh (the grocery store didn't have fresh the day I needed them), or maybe I simmered too long? Not long enough? Regardless, this will be the cranberry relish I make from now on.

I just winged it, no measurements. I used the cranberries I had (looked like about two cups), some fresh blueberries and some frozen blueberries to what looked like about a cup, a capful of vanilla, the juice of one orange, and 3/4 cup sugar, but no zest. I threw it all in a pot, cooked 'til it started to boil and the cranberries started popping, and used a masher to the consistency I liked. Delicious! I think if this recipe can withstand my lazy cooking and still be amazing, it should be a winner for anyone. Thank you for the great twist on an old favorite.

This is the second year I've made this for Thanksgiving, and it is fabulous! The first year I made it as written, and it was great, however it was a little more runny than I would have liked, as most other people commented on. So this year, since I wanted a larger batch I decided to use two bags of fresh cranberries (12 oz each) and two packages of fresh blueberries (6 oz each. I kept the OJ at only 1 cup, left out the orange zest, and doubled the vanilla. The result was a very jellied cranberry sauce that was perfect! I also added a few sprinkles of cinnamon, which complements it very well. I am not a fan of cranberry, but this is just awesome! Especially on Vanilla Ice Cream!