Instead of combining cranberries with sugar, years ago I came up with the idea of using a preserve to help thicken and sweeten cranberry sauce. In the  past I've used marmalade and apricot jam. When I saw a jar of blackberry jam  in my pantry, I decided to give that a go. The result was a richly flavoured  and coloured sauce that can be made up to a week before you need it.

Makes: About 3 cups

3 cups fresh or frozen cranberries
1 cup blackberry jam
1/2 cup apple juice
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all ingredients in medium-sized pot. Set over medium-heat and bring to  a simmer, stirring occasionally to incorporate the melting jam with the  other ingredients. Gently simmer the sauce for 20 minutes, or until the  cranberries are tender and just beginning to fall apart. Cool to room temperature, cover and store in the refrigerator until ready to use.

Source Eric Akis
Victoria Times Colonist
Wednesday, September 26, 2007