Recipe by MA HIKER
Cranberry sauce is easy to make, but this recipe you don't even have to watch! And my 10 year old made it while I was busy slaving over the pies on Thanksgiving eve. The lime zest is a great little touch! And I left the slow cooker out for the morning when I mulled my cider for my guests - yum!
Top Review by CheyenneAnn
I have been making cranberry sauce for years, but this was the first time (but not the last!) to use a crockpot. I may never make it on the stovetop again! This is way easier. I made one batch according to this recipe, but at the last minute added a 1/2 cup of homemade orange marmalade, no zest added, and then one with a bag of cranberries and then a near equal amount of frozen blueberries (thawed). I increased the sugar by about 2 tbs. and added 1/2 tsp of ginger. Both recipes set up real well and my Thanksgiving guests raved.
- 4 cups fresh cranberries (12 ounce bag rinsed and picked over for stems)
- 1 cup sugar
- 1⁄2 cup water
- lime zest or orange zest
Directions See How It's Made
- Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
- Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
- When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
- Serve chilled or at room temperature.
- * If you use frozen cranberries, add 30 to 45 minutes cooking time.