Homemade Cranberry Sauce in the CrockPot
Published: Fri, 11/11/16
Happy Veteran's Day! Thank you from the bottom of my heart to everyone who has served our country and to their family members.
Thank you.
Veteran's Day usually is the kick-off to the "Oh No, that mean's it's almost Thanksgiving!" nuttiness.
Don't worry.
I've got your back.
Everyday (well, M-F because I try not to be on the computer on the weekends) between now and then I will send you a Thanksgiving recipe.
My hope for you this year is to get in and out of the kitchen quickly and efficiently so you can enjoy your family.
I have written a brand new ebook which has 32 of my best Thanksgiving Recipes and because you are on my email list you get to have it for an immediate 30% off with the code: TURKEY
I hope you find it helpful!
Homemade Cranberry Sauce
serves 8 to 10
12 ounces fresh cranberries
1/2 cup orange juice (freshly squeezed is best)
1/2 cup water
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 teaspoon cinnamon
The Directions.
Use a 2- quart crockpot. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel --- like a pyrex or Corningware.
Rinse off the cranberries and put them into your crockpot.
Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.
Add the sugar and the cinnamon. Stir.
There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock.
It wasn't until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well.
Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes.
Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner.
If you decide to double the batch, cook it in a 4-quart slow cooker. The leftovers freeze and thaw perfectly!
ENJOY!!
Please consider my Thanksgiving ebook if you'd like all 32 of my tried-and-true recipes for the Holidays. Have a wonderful weekend, and Happy Slow Cooking!!
steph