This delicious cranberry sauce gives the canned version a run for it’s money. Not only will you be making it from scratch but you get a sweeter and fresher taste right off the fruit.
How To Make Native American Cranberry Sauce
Enjoy bites of sweet and tart cranberry on toasts or your favorite savory meat with this slow cooker cranberry sauce recipe!
Ingredients
- 2½ cups cranberries, frozen
- ½ cup blueberries, frozen
- ½ cup water
- 2 tbsp honey, add more as needed
- 1 tsp ground ginger
- ¼ tsp salt
To Serve:
- 2 oz savory toasts, or waffles
Instructions
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Combine all your ingredients, except for the honey and salt, into your slow cooker.
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Cover, and cook on Low for 3 to 4 hours, stirring as needed. Your berries will eventually pop and release their own liquid. Once your berries have softened, they are cooked. Allow to cool at room temperature briefly.
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Transfer sauce into a mixing bowl. Mash until smooth.
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Add the honey and salt. Stir to combine. Taste, then adjust with more honey as needed.
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Serve with any savory toasts or waffles of your choice.
Nutrition
- Sugar: 26g
- :
- Calcium: 17mg
- Calories: 146kcal
- Carbohydrates: 39g
- Fat: 1g
- Fiber: 7g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 159mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 298mg
- Vitamin A: 95IU
- Vitamin C: 20mg
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