“Healthier” Cranberry Sauce

Chef Scott Sachs / Culinary Instructor, Berkeley Adult School, Berkeley, CA

2 tbsp. The Perfect Purée Orange Zest (or to taste), thawed
12 oz. bag of cranberries
24 oz. grapes (about 1 1/2 pounds), removed from stems and cut in half
6-10 oz. blueberries (frozen or fresh)
1/2 cup water
1. In a medium saucepan, combine cranberries, Orange Zest, grapes and water.
2. Bring to a boil, reduce heat and simmer until cranberries have popped and sauce has thickened — about 15 minutes.
3. Add blueberries and simmer another five minutes.