Cranberry Sauce
1 package (12 ounces) fresh cranberries
1 cup water
¾ cup sugar
¾ cup fresh blueberries
3 tablespoons raspberry liqueur (such as Chambord)
Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat to medium-low, stir and simmer until cranberries burst and sauce thickens; about 10 minutes. Remove from heat. Slightly mash cranberries with the back of a spoon, breaking skins. Stir in blueberries. Allow to cool 15 minutes and add liqueur.