Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, July 8, 2012


This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.

1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated

Place all ingredients in a crockpot or slow cooker and combine well.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spoon the hot mixture into hot sterilized jelly jars and seal with not lids.  Process in a hot water bath according to regular canning method.

Be sure jars seal.  Any jars that do not seal should be refrigerated and used first.

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