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In a saucepan, combine cranberries, blackberries, sugar, water and lemon juice over medium heat.
Bring to a simmer, stirring occasionally, for about 10 minutes or until cranberries are burst and liquid is thickened.
Stir in Chambord and return to a simmer.
Remove from heat and let cool before serving.
Sauce can be made up to 3 days ahead of time and refrigerated in a jar or airtight container.