Preparing 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.
Slow Cooker Cranberry Sauce
36 oz fresh cranberries
2 apples, peeled and diced (I used Rome)
zest & juice of 1 orange
2 cups sugar
1 3/4 cups water
1-2 sprigs rosemary
2 Tbsp saltAdd all the ingredients into the slow cooker, stir to combine.
36 oz fresh cranberries
2 apples, peeled and diced (I used Rome)
zest & juice of 1 orange
2 cups sugar
1 3/4 cups water
1-2 sprigs rosemary
2 Tbsp saltAdd all the ingredients into the slow cooker, stir to combine.
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.
HAPPY EATS!!
*this is my original recipe*
Baye
This looks fantastic. Can’t wait to try it.
Angela LeMoine
Enjoy! It’s such a simple and tasty recipe!