Apple-Pear-Cranberry Sauce with fresh Ginger (Crockpot)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 59.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 32.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.5 g
- Protein: 0.3 g
View full nutritional breakdown of Apple-Pear-Cranberry Sauce with fresh Ginger (Crockpot) calories by ingredient
Introduction
Most of the sugars came from the fruit in my recipe, since I used very ripe apples and pears.*If freezing:
Place whatever number of servings you like in separate freezer containers; I cooled them in the refrigerator over night before placing in the freezer. Most of the sugars came from the fruit in my recipe, since I used very ripe apples and pears.
*If freezing:
Place whatever number of servings you like in separate freezer containers; I cooled them in the refrigerator over night before placing in the freezer.
Number of Servings: 36
Ingredients
-
12 apples, peeled, cored, and quartered
8 firm pears, peeled, cored, and quartered
1/4 cup of dried sweetened cranberries
1/4 cinnamon honey (optional)
1/2 cup water
2 T fresh lemon juice
1 chunk fresh ginger, about 3 inches long, peeled and finely minced
pinch of salt
4 T cinnamon or to taste
6 T unsalted butter (can be ommitted)
2 tsp vanilla
Directions
1.Combine the apples, pears, dried cranberries, honey if using, water, lemon juice, ginger, salt, and cinnamon in the slow cooker.
2.Cover and cook until the fruit is extremely tender and falling apart, on HIGH for 3 to 3 1/2 hours, or on LOW for 5 to 6 hours.
3.Beat to make a coarse mash, or use a handheld electric beater for a smoother sauce.
4.Stir in the butter and vanilla.
5.Serve immediately, or refrigerate and serve cold.
6.This will keep, tightly covered, for up to 2 weeks in the refrigerator or freeze in portions stated above.
Makes 36 1/4-cup servings
Number of Servings: 36
Recipe submitted by SparkPeople user CHICTREAT.
2.Cover and cook until the fruit is extremely tender and falling apart, on HIGH for 3 to 3 1/2 hours, or on LOW for 5 to 6 hours.
3.Beat to make a coarse mash, or use a handheld electric beater for a smoother sauce.
4.Stir in the butter and vanilla.
5.Serve immediately, or refrigerate and serve cold.
6.This will keep, tightly covered, for up to 2 weeks in the refrigerator or freeze in portions stated above.
Makes 36 1/4-cup servings
Number of Servings: 36
Recipe submitted by SparkPeople user CHICTREAT.