I never really got why people liked cranberry sauce at Thanksgiving. We always had the gelatinous, canned kind that was served in slices and I was not a fan. I made homemade cranberry sauce for the first time last year and I am never going back. It is so simple to make, you barely need an actual recipe. I started with this version and then tweaked some things. Some people have a nostalgic connection to the jiggly cranberry sauce of their youth, but if that’s not you I hope this helps.
Easy Slow Cooker Cranberry Sauce
- 12 oz. bag of cranberries (rinsed)
- ½ C. orange juice
- ½ C. water
- Zest of 1 orange
- ½ C. of sugar (to taste)
- 1 tsp. ginger
- Pinch of cinnamon
- Pinch of ground cloves
Throw everything into a crockpot and cook on low for 3 hours. Thaaaat’s pretty much it.
You could do it on the stovetop too, but that can take up valuable kitchen real estate in the pre-Thanksgiving meal rush. This can also be made beforehand and heated back up. Add more sugar to taste, I start off with a little and then add more so it doesn’t get too sweet.
You can use a wooden spoon to smash down the cranberries into your desired consistency. Makes about 3 cups of sauce
Originally published November 19, 2015
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