Make-Ahead Cranberry Sauce (Stovetop or Slow Cooker!)
This easy Make-Ahead Cranberry Sauce can be made on the stovetop or in the slow cooker! Sweet, tangy, and perfect for Thanksgiving or Christmas.
Servings: 12 servings
Calories: 63kcal
Ingredients
- 12 ounces fresh cranberries
- ¾ cup sugar
- 2 teaspoons grated orange zest
- 2 Tablespoon orange juice
- Pinch of cinnamon
Instructions
- Wash the fresh cranberries by rinsing in a mesh strainer.12 ounces fresh cranberries
- Using a microplane or a grater, grate your orange zest, getting only the peel part of the orange. Don't add the white pith to your zest or it will add a bitter element.2 teaspoons grated orange zest
- Once your orange is zested, slice it in half and squeeze the juice into a measuring cup or small bowl.2 Tablespoon orange juice
- In a medium saucepan, combine cranberries, sugar, and orange zest. Add 1 cup of water and bring to a boil.¾ cup sugar
- Once the cranberry mixture comes to a boil, reduce heat and cook for 10-15 minutes, or until cranberries begin to soften and "pop".
- Remove from heat and add orange juice and a pinch of cinnamon.Pinch of cinnamon
- Cover and chill the cranberry sauce until you're ready to serve.
Notes
Can be made ahead and refrigerated.
Yields 2.25 cups.
Combine all ingredients in a 2–3 quart slow cooker. Cook on LOW for 3 hours or HIGH for 1½–2 hours, until thickened. Stir occasionally if you can. Cool and store as directed.
Nutrition
Serving: 1serving | Calories: 63kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 14g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.1mg
