A blueberry twist on a family tradition provides a perfect topping to holiday dishes while taking advantage of locally grown bounty. 

This is the cranberry sauce that we've always had on our holiday table. It's great on fish, turkey, roasted vegetables, stuffing etc.

12 oz frozen or fresh cranberries, white or red (we used fresh Rainier Mountain Cranberries)
6 oz frozen organic heirloom blueberries
1 small navel orange with skin
2 Tablespoons sugar (to taste)
2 Tablespoons blueberry confiture
Splash of orange juice

Add ingredients to the blender and puree. Put in a pretty dish and serve.

This relish will keep in your fridge for at least a week or it freezes well too.