From the Kitchen of…Robin Bashinsky, Recipe Tester and Developer
"I got the idea to cook blueberries in with cranberry sauce when I tasted a version by Erin French at her restaurant Lost Kitchen in Maine. I've made it every year since."
Make this sauce a couple of days ahead, and refrigerate in an airtight container. Reheat in a small saucepan over medium-low heat, adding water--a tablespoon or two--to thin it.
1 navel orange
4 cups fresh or frozen cranberries
2 cups fresh blueberries
1 cup mirin
1/2 cup sugar
1/2 cup minced crystallized ginger
2 tablespoons chopped fresh thyme
1 tablespoon grated peeled fresh ginger
1/2 teaspoon kosher salt
How to Make It
Remove rind from orange in strips using a vegetable peeler, being careful to avoid the white pith. Combine rind and remaining ingredients in a large saucepan over medium heat; bring to a simmer. Reduce heat to low; simmer 25 minutes or until cranberries burst and mixture thickens to a jammy consistency. Remove rind; discard. Cool slightly.