How to Make Homemade Cranberry Sauce

Published: Tue, 11/14/17

November 14, 2017

There are 9 days left until Thanksgiving.

I know. It snuck up on me, too.

The good news is, that the recipe I'm going to share with you today can be made NOW. Or this weekend.

It can be frozen or refrigerated and will taste absolutely awesome on Thanksgiving Day.

#pinkiepromise


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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!!


🦃  🦃  🦃  🦃  🦃  🦃 



I hope you take advantage if it!!

Have a great day, and happy slow cooking!!

steph