There are only 5 ingredients in this homemade cranberry sauce with pears and ginger. Let your slow cooker do the work with this healthy spin on a traditional holiday classic.
I think it’s pretty safe to say it’s not a holiday meal without cranberry sauce. It’s pretty much a stable in American households in November and December. I love homemade cranberry sauce. Homemade being the operative word. I will not eat cranberry sauce out the can. Don’t get me wrong, there’s nothing wrong with that. While I will always encourage you to eat fresh foods, I will not preach to you if you don’t. I don’t eat canned cranberry sauce because I don’t care for the taste. Lucky for me, my Mother has been making this cranberry sauce with pears and ginger for years. Yup, this is my Mom’s recipe. I promised her I would give her the credit. I’ve actually posted it to this blog before here. I pretty much took the recipe and threw it in the slow cooker.
Honestly I can’t believe I haven’t converted this to a slow cooker recipe sooner. Its made for the slow cooker; you literally just add fruit, honey & water and let it cook until the fruit is soft. Once cooled, I ran my Hamilton Beach 2-Speed Hand Blender through my sauce but that’s not necessary. The fruit will be so soft you can mash it by hand. Or leave it as-is if you like super chunky cranberry sauce.Print
Slow Cooker Cranberries w/Pears Ginger (Paleo)
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 mins
- Yield: 8 servings 1x
- 1 lb fresh cranberries
- 4 large bosc pears, unpeeled & diced
- 1 cup honey (or maple syrup)
- 1 cup water
- 1 3-inch piece fresh ginger
- Rinse & pick over cranberries, discarding any blemished berries.
- Add cranberries, pears and ginger to the slow cooker.
- Mix together honey and water until well blended.
- Pour honey/water mixture into the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Cool & refrigerate. Remove ginger prior to serving.
- Sauce with thicken overnight.
You can remove the ginger piece OR mince your ginger and leave it in the sauce like I did here. Having done it both ways, there isn’t too much of a difference in taste. The cranberry sauce will thicken overnight. I like to make this the day before and let it sit in the frig for a day. This can also be frozen for later use.
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