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    Slow-Cooked Cran-Blueberry Sauce

    Nov 24, 2015 ·

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    Happy Tuesday All!

    I hope everyone is having a wonderful Thanksgiving week, I'm looking forward to spending some much-needed time with extended family and friends.

    Today I'm here with a quick post to share a super-simple slow-cooked cranberry and blueberry sauce. If you have never made cranberry sauce using fresh cranberries, you have to give this a try.

    Growing up we always had jelled cranberry sauce from a can. But after making fresh sauce many years ago, I haven't reached for the can, only bags of fresh cranberries and this year I added blueberries.

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    What's nice about using the slow-cooker is it gives you time to do other things on your getting ready for Thanksgiving to-do list. This will hands down be the easiest dish on the menu. Place everything in the cooker and it will do its thing.

     

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    Simple and easy right?  I told you so, now go make some and have yourself a Happy Thanksgiving!!!

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

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    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    Slow-Cooked Cran-Blueberry Sauce


    • Author: TheWholeServing
    Print Recipe
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    Ingredients

    Scale
    • 1 12-ounce bag fresh cranberries
    • 2 pints of fresh or frozen blueberries
    • ½ cup brown sugar
    • 1 teaspoon orange zest
    • juice from one large orange (about ½ cup)
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg

    Instructions

    1. Place all ingredients in the slow-cooker, stir to combine.
    2. Cook on high 3 to 4 hours or 6 to 8 hours on low or until berries have popped open and sauce is bubbly and starts to thicken.
    3. Taste and adjust sugar if needed, I like a less sweet sauce. Sauce will thicken as it cools.
    4. Serve warm or at room temperature.

    Nutrition

    • Serving Size: 2 tablespoons
    • Calories: 61
    • Sugar: 11.7
    • Sodium: 2.8
    • Fat: 0.2
    • Saturated Fat: 0
    • Unsaturated Fat: 0
    • Trans Fat: 0
    • Carbohydrates: 15.6
    • Fiber: 2.1
    • Protein: 0.4
    • Cholesterol: 0

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

     

    Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

    « Pumpkin Apple Tart
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    About Celeste

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    Comments

    1. Tonya says

      November 25, 2015 at 2:05 pm

      Wow! I never thought to cook our cranberry sauce in the slow cooker. We like our cranberry sauce chilled, assuming I can refrigerate, and it'll be fine? Thanks for sharing this one!

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