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
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
Instructions
- Place all ingredients in the slow-cooker, stir to combine.
- 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.
- Taste and adjust sugar if needed, I like a less sweet sauce. Sauce will thicken as it cools.
- 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
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!