‘Colder Weather’ Slow-Cooked Red Berry Sauce

Last Friday afternoon, while winding down from a busy week, I was listening to some tunes from the  Zach Brown Band and thinking about how much I adore the flavors of fall …#Iaintevergonnachange. But sometimes, it’s the weather that keeps me from enjoying my favorite foods this time of year. What I mean is, I don’t eat according to a calendar. If it’s November, but the weather feels like August, I ‘m NOT craving  seasonal foods, like warm comforting soups, pumpkin spice lattes or cranberries #OhIwannaseeyouagain. But the weather will change… #Ican’twaittilthen.

Now that I’m out of warmer weather…I’m enjoying this.. IMG_0040_edited-2 copy

my first batch of ‘cranberry’ sauce. But it’s a  bit different than years past. I ‘ve mixed  those anticipated cranberries with another healthy and delicious berry; frozen red raspberries. Then, I  simplfied the cooking process by using a slow-cooker.   Mmm, the aroma of red berries lingering throughout my kitchen all day. It was as though I had lit a scented candle.

There are so many reasons for making this homemade cranberry raspberry sauce. Both cranberries and raspberries are full of vitamins, minerals and phytonutrients. This sauce is so tasty and versatile, it’s an easy way to boost the nutritional value of many holiday foods.  (Please note:   it’s not just for turkey and stuffing. Stay tuned because I’ll be showing you how to make a delicious holiday appetizer with this sauce in my next post). Secondly, it’s quick and easy;  toss the 3 ingredients into a slow-cooker and leave them unattended. Did I mention the aroma therapy? Yea, it’s worth it. And finally, YOU are in control how much or how little sugar you use. Traditional cranberry sauce has about 26 teaspoons of sugar in one cup.  I’ve included two different versions of my Slow-Cooked Red Berry Sauce, one traditional and the other reduced sugar. Use what suits your appetite or customize your own with something in between.

‘Colder Weather’ Slow-Cooked Red Berry Sauce

by Diane Boyd

Ingredients (makes 2 cups)

    for the sauce

    • 12 oz package of frozen red raspberries
    • 12 oz. package of fresh cranberries
    • 1/4 cup water

    for sweetening, option 1 Traditional

    • 1 cup sugar

    for sweetening, option 2 Reduced Sugar

    • 1/3 cup Monk Fruit in the Raw Bakers Bad
    • 1/3 cup Stevia in the Raw
    • 2 Tablespoons Agave Nectar


    1. Add frozen red raspberries, fresh cranberries and water to a 3 or 4 quart slow-cooker. Stir to combine. Set on low for 8 hours and cook with the lid on.

    2. Stir once or twice during the cooking process replacing lid to cover completely.

    3. After the berries have cooked and have formed a sauce, add either sugar or alternative sweeteners. Serve warm or cold. Refrigerate leftovers.

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