Slow Cooker Cranberry Sauce
Yield: 24 servings
Calories: 28kcal
For this Thanksgiving, if you're out of room on the stovetop, try making slow cooker cranberry sauce with citrus and spice-infused flavor.
Ingredients
- 12 ounces (340 g) cranberries, washed
- ½ cup (120 ml) maple syrup
- ½ cup (120 ml) orange juice
- 1 teaspoon (3 g) orange zest
- 1 cinnamon stick
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Add the Ingredients - In a 6-quart slow cooker, add the cranberries, maple syrup, orange juice, and zest. Stir to combine.
- Add the Cinnamon - Submerge the cinnamon stick in the cranberry mixture
- Slow Cook - Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The sauce is ready when the cranberries have popped, and it thickens to a loose jam consistency. Stir and cook longer if needed.
- Season - Remove the cinnamon stick. Stir in the vanilla. Taste and add more sweetener if desired. The sauce will thicken more as it cools.
- To Serve - Serve warm, or transfer to a serving bowl. Cover and refrigerate if not using immediately.
Notes
- Recipe Yield: About 1 1/2 cups
- Serving Size: 1 tablespoon
- Sweetener: Honey, granulated sugar, or brown sugar can be used.
- Using Ground Cinnamon: Add 1/2 teaspoon ground cinnamon with the vanilla instead of the cinnamon stick.
- Storing: Cool and store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months; defrost before use.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.1mg
Recipe Link
Recipe Video