First, Julie taught us how to cook a turkey in a crock pot. Then she gave us a foolproof Slow Cooker Stuffing. Now, I’m throwing a delicious Slow Cooker Cranberry-Pear Sauce into the mix. Put all of these recipes together with my 7 Make Ahead Breakfasts for holiday mornings, and suddenly Thanksgiving is cake!
This couldn’t be easier. You put all of the ingredients in your slow cooker, let it do its thing for 4 hours and refrigerate. It’s also an easy recipe to adapt to suit your fancy. Want a strong citrus flavor? Use fresh squeezed OJ instead of pomegranate juice. Throw in apples instead of pears (you’ll get something like this a One Step Apple Cranberry Chutney). Love nutmeg? Add some! This sauce is forgiving.
The one thing you want to be deliberate about, though, is the sugar content. Thanks to a relatively low amount of sugar plus pomegranate juice, this sauce comes out pretty tart. (The way I like it!) If you prefer your cranberry sauce on the sweeter side, increase the sugar to anywhere from 1/4 to 1/3 of a cup.
Crock Pot Cranberry Pear Sauce
4 c whole cranberries (about two 7-oz packages)
2 pears, peeled and diced into 1/4″ pieces
1/4 c pomegranate juice like POM
1/2 c apple cider
1 c sugar
1 cinnamon stick
zest of 1/2 a large orange
1. Place all of your ingredients in a crock pot. Set on High/4 Hrs.
2. Remove lid and, using a wooden spoon, stir and mash the sauce. You’re not looking to make a smooth sauce, rather pop the cranberries and break up any larger bits of pear. Pick out the cloves and cinnamon stick and refrigerate overnight. The sauce will seem a little loose, still. That’s okay; it will thicken up in the fridge overnight.