Slow-Cooked Cran-Blueberry Sauce

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.

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.

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

Slow-Cooked Cran-Blueberry Sauce

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• Author: TheWholeServing

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Ingredients

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

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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.

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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