Slow Cooker Cranberry Sauce (Ready-to-Print Version)
A tart and sweet slow-cooked cranberry sauce infused with citrus and warm spices.
# What You’ll Need:
→ Fruits
01 -
12 oz fresh cranberries
02 -
1 navel orange, zested
03 -
½ cup fresh orange juice
04 -
¼ cup water
→ Sweeteners & Spices
05 -
¾ cup granulated sugar
06 -
½ cup packed brown sugar
07 -
1 teaspoon pure vanilla extract
08 -
¼ teaspoon ground cinnamon
09 -
⅛ teaspoon salt
# Step-by-Step Guide:
01 -
Rinse and drain cranberries, removing any stems or damaged berries. Zest the orange with a fine grater and juice it until you obtain ½ cup of juice.
02 -
Place cranberries, granulated sugar, brown sugar, orange juice, orange zest, water, vanilla extract, ground cinnamon, and salt into the slow cooker. Stir thoroughly to evenly distribute all components.
03 -
Set slow cooker to LOW and cook uncovered for 4 hours, stirring occasionally to help cranberries break down evenly. Check consistency earlier if preferred looser.
04 -
When cranberries have burst and sauce thickened, taste and adjust sweetness or acidity as desired. Mash some cranberries for a smoother texture or leave whole for chunkiness. Stir in any final flavor adjustments.
05 -
Allow sauce to cool to room temperature; it will thicken further. Serve immediately, refrigerate up to one week in airtight containers, or chill for later use.
# Handy Tips:
01 -
For a smoother consistency, mash after cooking or blend briefly with an immersion blender. Using frozen cranberries is possible without thawing.
02 -
Cook for 4 hours on LOW to prevent darkening and maintain optimal texture; if using a hotter cooker, monitor starting at 3 hours.
03 -
Balance tartness by adjusting sugar or citrus near the end of cooking to suit taste variations.