Imagine creating a restaurant-worthy cranberry sauce with almost zero effort - no standing over a hot stove, no constant stirring, just pure deliciousness waiting for you! This Lazy Slow Cooker Cranberry Sauce is about to revolutionize your holiday cooking, transforming four simple ingredients into a vibrant, glossy sauce that will have your guests wondering about your secret culinary skills. Whether you're preparing for Thanksgiving, Christmas, or just craving a tangy accompaniment to your meal, this recipe is your ultimate kitchen shortcut.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 12 oz fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 1 tsp cinnamon
Instructions
- Rinse the fresh cranberries thoroughly under cold water, removing any stems or damaged berries.
- Place the washed cranberries into the slow cooker basin, ensuring they are evenly distributed.
- Pour the sugar and orange juice over the cranberries, creating an even coating.
- Sprinkle the ground cinnamon across the top of the mixture, gently stirring to combine all ingredients.
- Cover the slow cooker with its lid and set the temperature to low heat setting.
- Allow the cranberry sauce to cook for approximately
- 5 to 3 hours, stirring occasionally to prevent sticking.
- As the cranberries cook, they will begin to burst and release their natural pectin, creating a thick, glossy sauce.
- Check the consistency periodically, using the back of a spoon to gently mash some berries if desired.
- Once the sauce has reached a jam-like consistency and most berries have broken down, turn off the slow cooker.
- Let the cranberry sauce cool completely at room temperature before transferring to a storage container.
- Refrigerate the sauce for at least 1 hour to allow it to set and develop deeper flavors before serving.
Tips
- Always use fresh cranberries for the best texture and flavor - frozen can work in a pinch, but fresh berries provide superior results.
- Don't skip stirring occasionally; this prevents sticking and ensures even cooking.
- For a less sweet sauce, reduce sugar to 3/4 cup, or for more tartness, use only 1/2 cup.
- If you prefer a smoother sauce, use a potato masher during the last hour of cooking to break down more berries.
- The sauce will thicken significantly as it cools, so don't worry if it seems slightly liquid while cooking.
- Store in an airtight container in the refrigerator for up to 10 days, making it perfect for advance preparation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 46g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
