Cranberry Pineapple Sauce
Freeze fresh cranberries when in season to enjoy this dish year-round.
1 (12-ounce) bag fresh cranberries
1 (20-ounce) can pineapple chunks in juice, no sugar added
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/4–1/2 cup honey (for desired sweetness)
1/2 cup slivered almonds
Place all ingredients except almonds in slow cooker. Cover, and cook on LOW for 4–6 hours, or until cranberries are soft. When done, allow to cool, then chill overnight. Stir in almonds, and serve over Greek yogurt, granola, vanilla ice cream, or by itself.
Note: For a smoother texture, chop the pineapple first.
Serving Size: 1/2 cup
Calories: 177; Total Fat: 5g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 3mg; Carbohydrates: 35g; Dietary Fiber: 4g; Sugars: 28g; Protein: 3g
This and other Skinny Ms. Slow Cooker recipes can be found in: