Slow Cooker Cranberry Sauce |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Cranberry sauce is easy to make, but this recipe you don't even have to watch! And my 10 year old made it while I was busy slaving over the pies on Thanksgiving eve. The lime zest is a great little touch! And I left the slow cooker out for the morning when I mulled my cider for my guests - yum! Ingredients:
4 cups fresh cranberries (12 ounce bag rinsed and picked over for stems) |
1 cup sugar |
1/2 cup water |
lime zest or orange zest |
Directions:
1. Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
2. Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
3. When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
4. Serve chilled or at room temperature.
5. * If you use frozen cranberries, add 30 to 45 minutes cooking time.
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