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Traditional Slow Cooker Cranberry Sauce

Cranberries are an iconic fall and holiday food. In fact, you would be hard-pressed to find a holiday dinner image that did not have cranberries or cranberry sauce in the picture. The sweet, tart smell brings back fond memories of family, winter, and cozy fires.

Add in a little cinnamon, and it's hard to beat the smooth, sweet, winter treat of Cranberry Sauce! Thankfully, it could not be any easier to make. If you grew up being given the canned stuff, give this naturally delicious version a try. It is far tastier and much healthier. As a bonus, it is cooked in the slow cooker, so it can be started early and frees up a spot on your stove. We all know stove top real estate is valuable during the holidays. It is wonderful all on its own, but you can also put a little on your turkey or stuffing. It is even good on rolls. 

Let's get started on the cranberry sauce. 

Slow Cooker Cranberry Sauce 

*See notes for variations

Cooking Instructions

  1. Place all ingredients in your slow cooker
  2. Cook on high for three hours
  3. Remove the lid, and continue cooking on high for an additional 30 minutes or more until you reach your desired consistency
  4. Remove the cinnamon stick and bay leaves
  5. Mix and mash a bit before transferring to a serving dish. 
  6. It can also be served cold if you prefer. Simply refrigerate for at least 3 hours or up to overnight to get it nice, chilled, and slightly more jelly-like.

It really is that simple. This is a beautiful, nutritious dish, and it is so easy to make. It is the perfect visual and taste compliment to heavy holiday meals. 

Notes: If you prefer to avoid sugar, simply substitute with any other sweetener that fits with your diet. Also, instead of adding a little water to re-hydrate the cranberries, you can also use fruit juice, or even bourbon, for a bit of a bolder flavor. Let us know how your holiday meal turns out. 

 


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