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Cranberry Pineapple Sauce

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.
 

Nutritional Data
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



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