This classic holiday dish is made hassle-free in your slow cooker.
12 ounces cranberries (fresh or frozen)
1⁄2 cup freshly squeezed orange juice
1⁄2 cup water
1⁄2 cup brown sugar, firmly packed
1⁄2 cup granulated sugar
1⁄4 teaspoon ground cinnamon
1. Use a 2-quart slow cooker. Rinse the cranberries and put them into your stoneware. Add the orange juice, water, sugars and cinnamon. Stir. (There will be an awful lot of liquid, the cranberries will float and you'll wonder how on earth this could possibly turn into cranberry sauce.)
2. Cover and cook on high for 3 hours, stirring every hour.
3. When the skin on the cranberries has softened, the cranberries will "pop" when pushed with a spoon against the side of the crock. Smoosh all cranberries and stir well.
4. Continue to 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 or store in the refrigerator. This can be made up to 2 days in advance.
I've made cranberry sauce exactly once before, for a kindergarten class. We followed the directions on the bag, and it came out quite bitter. No one (except one little boy who enjoyed shocking his classmates with odd behavior) would eat it. But this? I liked this! Its way better than the canned stuff.
-Stephanie O'Dea, author of Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
From Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea. Copyright (c) 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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