Slow Cooker Cranberry-Pear Sauce with Ginger
There is no easier side dish than fresh Cranberry Sauce, whether it be for Thanksgiving or any cool weather occasion. This recipe is made all the most easy by use of a slow cooker. Five minutes of prep and three hours of cooking without intervention!
A blending of fall flavors makes this recipe layered, sweet and tart. A perfect compliment to any meal!
Servings 8 (2 cups)
Calories 60kcal
Ingredients
- 12 ounce (1 bag) fresh Cranberries
- ½ cup Orange Juice
- 1 small ripe Pear , peeled, cored and chopped
- 1 tablespoon Port wine
- Zest of ½ lime
- 1 teaspoon finely minced fresh Ginger Root
- 3 tablespoons Granulated Sugar
- ¼ teaspoon ground Cardamom
Instructions
- Combine all ingredients in the slow cooker. Cook on High for 3 hours. Cranberries will be partially popped and the sauce will have begun to thicken.
- Allow to cool to room temperature before serving (it will continue to thicken). I can be made smooth by processing through a blender or with an immersion blender if desired. Also additional sweetener may be added (honey suggested) if desired.
Nutrition
Calories: 60kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 92mg | Fiber: 2g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 14.4mg | Calcium: 7mg | Iron: 0.2mg