Ingredients1 h 45 m servings 140 cals
- Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
- Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
Per Serving: 140 calories; 0.5 g fat; 37.3 g carbohydrates; 1.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was excellent over ice cream, although a bit bland. I may up the orange zest next time. I also used it as a sauce over a lemon sponge pie, and for that, it wasn't quite sweet enough. If you...
This was soooo good! The only changes I made were to up the fruit amount to 9 cups (our freezer broke and we had to get rid of stuff), so I also upped the zest amount to 1 Tbs to use the entire...
I served this at room temperature over vanilla ice cream - it was delicious & everyone loved it! Great flavor! I juiced the orange I used for the zest & used that instead of packaged OJ. My o...
Absolutely delicious! I halved the recipe because I only had 3 cups of frozen dark cherries on hand. Threw in a few fresh strawberries to use them up. So simple to put together. Highly recom...