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Slow-Cooked Cran-Blueberry Sauce

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

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing. this Recipe

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!!!

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.
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Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Slow-Cooked Cran-Blueberry Sauce

  • Author: TheWholeServing
  • Category: Condiments
  • Method: Slow-cook
  • Cuisine: American
Print Recipe

Ingredients

Units 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
Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

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Comments

  1. Tonya says

    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!