Join us at the 13th-annual Clean Energy Fair, 10 a.m. to 3 p.m. Saturday at Kahala Mall. This free event kicks off Clean Energy Action Month and celebrates the efforts and accomplishments of Oahu organizations working to achieve a sustainable, clean energy future. Hawaiian Electric will also be kicking off its 125th anniversary.

Participate in interactive displays set up by exhibitors such as Kanu Hawai‘i, Sustainable Coastlines, Hawai‘i Energy and the Honolulu Board of Water Supply, and learn to conserve our island resources, use energy wisely and support clean-energy initiatives.

Electric Ed will conduct science experiments for keiki, and Natalie Ai Kamauu and Ka La ‘Onohi Mai o Ha‘eha‘e keiki hula will perform.

The whole family can enjoy energy- related activities and games, check out electric vehicles on display and enter a drawing for a GoPro, Apple Watch or bicycle. Call 543-7511 or visit hawaiianelectric.com.

This week, start your fall celebrations early by making condiments in your slow cooker, and save energy at the same time.

Slow Cooker Cranberry Sauce

• 1/2 cup freshly squeezed orange juice
• 1/3 cup water
• 3 tablespoons sugar (or adjust to taste)
• 1-1/2 tablespoons honey
• 1 teaspoon grated orange zest
• Pinch allspice
• 2-1/2 cups fresh cranberries
• Curled orange peels for garnish

Combine orange juice, water, sugar, honey, orange zest and allspice in a slow cooker, then add cranberries. Cook 5 hours on high or 8 hours on low.

If a smoother texture is preferred, smash cranberries with wooden spoon. Taste and add more sugar if needed. If sauce is too thin, remove lid and cook on high until it thickens. Serve warm, garnished with curled orange peels. Serves 8.

Approximate nutritional information, per serving: 50 calories, no fat, cholesterol or sodium, 13 g carbohydrate, 1 g fiber, 11 g sugar, no protein

Slow Cooker Ketchup

• 1 (28-ounce) can crushed tomatoes
• 1/2 small sweet onion, diced
• 1/2 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed
• Pinch ground allspice

Place all ingredients in a slow cooker and stir to combine. Cook uncovered on low until ketchup has reduced and thickened, 6 to 7 hours. Using an immersion blender or a food processor, puree to desired consistency. Transfer to sterilized canning jars and process for long-term storage or use other containers and refrigerate, once cooled, up to 10 days. Makes 1-1/2 to 2 cups.

Tip: Add other seasonings to taste to give a kick to your homemade ketchup. Try curry powder, chipotle chili powder, grated fresh ginger, or a Sriracha and honey mix.

Approximate nutritional information, per 2-tablespoon serving: 35 calories, no fat or cholesterol, 300 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein

Slow Cooker Apple Butter

• 6-1/2 pounds apples, peeled, cored and sliced
• 1 cup granulated sugar
• 1 cup light brown sugar, lightly packed
• 1 tablespoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Place apples in a slow cooker. Add sugars, cinnamon, nutmeg, cloves and salt, stirring to combine. Cook on low about 10 hours, stirring occasionally, until mixture is thickened and dark brown.

Stir in vanilla and continue cooking, uncovered, on low about 2 hours. Cool. Using an immersion blender or food processor, puree until smooth. Spoon mixture into sterilized canning jars, cover and refrigerate up to two weeks or process for long-term storage.

Serve on breads, muffins, pork chops or ice cream. Makes 4 pints.

Approximate nutritional information, per 2-tablespoon serving: 45 calories, no fat or cholesterol, 10 mg sodium, 12 g carbohydrate, 1 g fiber, 10 g sugar, no protein