Meet the Sullivans: how to: make cranberry sauce in your slow cooker

December 12, 2012

how to: make cranberry sauce in your slow cooker

I made this recipe for cranberry sauce for Thanksgiving with our families this year. I picked it out of my 2010 Southern Living Annual Recipes cookbook a few weeks ahead of time. I actually didn't even take note that this was a slow cooker recipe until I began preparing it Wednesday morning. Who knew it could be this easy? Not I!

2 (12-oz.) packages fresh cranberries
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup fresh orange juice
2 tablespoons grated fresh ginger
1 cup sweetened dried cranberries
1 tablespoon orange zest
a few dashes of pumpkin pie spice

1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.
2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop. Use potato mashed to help the berries burst.
3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

We all enjoyed this version of cranberry sauce. I used my potato masher to smash the berries a bit to help them burst. You don't have to do this, of course.

Recipe courtesy of Southern Living

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