Holiday Cranberry Sauce
Can you believe that we’re only three days away from Christmas? How did the first three weeks of December have already came and gone? If you haven’t finalized your holiday menu, I’d love to share this super easy and delicious cranberry sauce that you may want to consider adding to your holiday spread. For many years, I found it easier to just crack open a can of this baby, but decided that I should try the homemade route a few years ago. What I love about this sauce is how versatile this recipe is: it is fantastic a side dish for turkey, pork chops, or even baked chickens. Then, if I want something a little festive for my breakfast or brunch, I would heat a little bit of this chunky sauce with a little bit of maple syrup, and voila… it is great topping for your pancakes, waffles, or french toast. This recipe makes a lot – so there is going to be plenty for your holiday dinner, and then more for later. Obviously, the while the title is Holiday Cranberry Sauce, I think this should be made all year long. So if you love cranberries, it may be a good idea to stash several bags of these berries before the season is over, so that you can enjoy them all year long!
4 (12) ounce bags fresh or frozen cranberries
1/4 cup water
1/4 freshly squeezed orange juice
1 tsp salt
3 cups sugar
1 big generous tbsp of orange zest
Combine cranberries, water and salt in slow cooker, then pour sugar over berries (do not stir sugar into berry mixture). Cover and cook until berries are softened and beginning to pop, 6 to 8 hours on low or 3 to 5 hours on high.
Stir cranberry sauce well, then transfer to bowl. Let cool to room temperature before serving. (Cranberry sauce can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.)
Yield: 8 cups
Adapted from: America’s Test Kitchen Slow Cooker Revolution