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Slow Cooker Cranberry Sauce
Angela LeMoine
10-12 servings
BeginnerPreparing a full Thanksgiving meal can sometimes be overwhelming so make a few things easier on yourself. Grab that slow cooker and put it to use, yup even on the holidays! This cranberry sauce can be made a few days ahead of time and then reheated before serving on the big day.
A little bit tart, a little bit sweet and a whole lot better then the canned version. There are nice subtle hints from the rosemary sprigs and orange zest that infuse the sauce while slow cooking. This is a decent sized batch and can be frozen and saved for a later date.
Total Steps
2
Ingredients
7
Tools Needed
7
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LeMoine Family KitchenIngredients
- 1 3/4 cups water
- 2 cups sugar
- 1 orange, zest and juice
- 2 apples, peeled and diced
- 36 ounces fresh cranberries
- 1-2 sprigs rosemary
- 2 tablespoons salt
Instructions
1
Step 1
Add all the ingredients into the slow cooker, stir to combine.
2
Step 2
Set to low for 4 hours. At the end of the 4 hours remove the sprigs of rosemary and blend with a hand blender to the consistency of your preference. I went pretty smooth for mine. Taste for salt, pepper and sugar too... you can adjust as needed to your liking.
Tools & Equipment
measuring cups
measuring spoons
knife
cutting board
slow cooker
spoon
hand blender