Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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


Ingredients

Units Scale
  • 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

  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