Slow Cooker Apple Cranberry Sauce

Ingredients:

4     medium apples, peeled, chopped

1     bag (12 oz) fresh cranberries (3 cups)

1/2  cup packed brown sugar

1     teaspoon grated orange peel

1/4  cup orange juice 

Directions:

• 1 Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• 2 Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• 3 Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

Expert Tips:

Add more sugar if the sauce is too tart for your taste.
For a boozy variation, use orange-flavored liqueur instead of orange juice
Garnish with extra grated orange peel, if desired.

Blogger Jessica Walker from Lil Miss Bossy shares an easy cranberry side dish made in the slow cooker.
  
Prep Time 10 min 
Total Time 8 hr 10 min 
Servings 8

Source:  Lil Miss Bossy

Brussels Sprouts With Pecans And Ginger Honey Sauce

Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table.

Ingredients:

   2 tablespoons honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon McCormick® Ginger, Ground

2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

1/2 cup pecan, halves or pieces, toasted 

Directions:

1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.

Cooking Tips: To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.