‘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.. 'Colder Weather' Slow-Cooked Red Berry Sauce

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


Ingredients

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

Instructions

  1. 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. 2. Stir once or twice during the cooking process replacing lid to cover completely.
  3. 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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Tart Cherry Cranberry Glaze

 

Tart Cherry Cranberry Glaze

This post is for anyone who is pro cranberry sauce and believes in zero waste. As my colleague Deanna Segrave-Daly recently pointed out in her recent blog post and cranberry recipe roundup, there are 2 cranberry sauce camps, those who love it, and those who don’t.  If you’re in the pro camp, perhaps you have some left over cranberry sauce in your refrigerator that you need to use, but haven’t decided how? Today I’m giving you my two cents on how to use up even the smallest amounts (as little as one half of a cup) of  leftover cranberry sauce. Make a tart cherry cranberry glaze and use it to finish baked chicken, turkey or pork. It would also be great on top of a slice of brie or added to mashed sweet potatoes for a real treat! Yum!

This glaze boasts the flavors of both  cranberry and cherry, with less calories and sugar than cranberry sauce.

Nutrition Profile

Cranberry Sauce (per Tablespoon) : 26 calories , 6.5 grams sugar

Tart Cherry Cranberry Glaze (per Tablespoon) : 14 calories,  3.3 grams sugar

What are some of your favorite ways to use leftovers?

Tart Cherry Cranberry Glaze

Tart Cherry Cranberry Glaze


Ingredients

  • 1/2 cup fresh cranberry sauce
  • 1/4 cup dried tart cherries
  • 1/4 cup orange juice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 3/4 cup water
  • 1 Tablespoon red wine vinegar

Instructions

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