Slow Cooker Cranberry Sauce (Printer-Friendly)
A flavorful cranberry sauce combining orange zest, cinnamon, and vanilla simmered to cozy perfection.
# List of Ingredients:
→ Fruits
01 -
12 oz fresh cranberries
02 -
½ cup fresh orange juice
03 -
Zest of 1 navel orange
→ Sugars and Sweeteners
04 -
¾ cup granulated sugar
05 -
½ cup packed brown sugar
→ Liquids
06 -
¼ cup water
07 -
1 tsp pure vanilla extract
→ Spices and Seasonings
08 -
¼ tsp ground cinnamon
09 -
Pinch of salt (approx. 1/8 tsp)
# Preparation Steps:
01 -
Rinse and drain the cranberries, removing any stems or damaged fruit. Zest the orange using a fine grater and juice it until you have the required amount.
02 -
Add cranberries, granulated sugar, brown sugar, orange juice, orange zest, water, vanilla extract, ground cinnamon, and salt to the slow cooker. Stir thoroughly to combine.
03 -
Set the slow cooker to LOW and cook uncovered for 4 hours. Stir once or twice during cooking to promote even breaking down of the cranberries and uniform texture.
04 -
When the cranberries have burst and the sauce thickened, taste and adjust sweetness or tartness as desired by adding sugar, salt, or orange juice. Optionally mash some cranberries for a smoother consistency or leave some whole for texture contrast.
05 -
Allow the sauce to cool to room temperature where it will thicken further. Serve immediately or refrigerate in airtight containers for up to one week.
# Additional Suggestions:
01 -
For a thinner sauce, check consistency earlier than 4 hours and adjust cooking time accordingly.
02 -
Serve in a transparent or white bowl to highlight the vibrant sauce color.
03 -
This sauce can be prepared up to 5 days in advance; flavors deepen after resting refrigerated.