Very Berry Cranberry Sauce

1. 1

   Rinse and drain cranberries. Place in a heavy medium saucepan with water and sugar. Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low. Stir and simmer for 10 minutes. Use a wooden spoon to press some of the cranberries against the pan to mash them slightly. Add the pumpkin pie spice and cinnamon. Mix well and remove from heat.

2. 2

   Mix in the blueberries and raspberries, breaking them up a bit with the spoon, if desired. Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled. The sauce will thicken as it cools.

3. 3

   Best if made at least a day or two before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.