Cranberry-Blueberry Sauce (no added sugar)

This is for people who don't want all the sugar that's in a traditional cranberry sauce. It's not exactly sugar-free, as the added blueberries do contain a certain amount of sugar of their own, but they also add some fiber, protein, and vitamin C, so call it a win.

• 1.5 lbs. cranberries
• 1–1.5 lbs. blueberries
• 2 mandarin oranges
• 1" fresh ginger
• 1.5–2 cups water

Rinse the cranberries and blueberries in a colander and discard any that look dubious.

Peel the ginger and mandarin oranges, mince the ginger, separate the orange segments and cut each one into 3 or 4 pieces, removing the seeds, if necessary.

Put all the ingredients in a pot, add the water and bring it to a boil. Lower the heat and simmer for 15–20 minutes or so, or until the cranberries have popped. If there are a few stubborn hold-outs, you can mash them against the side of the pot with a wooden spoon.

Let it cool before transferring it to jars. If you don't want to do a full-on canning job, it'll keep for 2–3 weeks in the fridge.