Slow Cooker Cranberry Sauce
This fruity slow cooker cranberry sauce is so convenient for Thanksgiving! ($.73 per serving)
Rinse the cranberries and place them in the slow cooker.
Squeeze the juice out of one orange and add the juice to the slow cooker. (This is about 1/4 cup of juice.)
Remove the peel from the second orange and chop the fruit into bite-sized pieces. Add them to the slow cooker.
Peel the apple and remove the core. Chop the apple into bite-sized pieces and add them to the slow cooker.
Add the maple syrup to the fruit and stir.
Turn on the slow cooker to “Low” and cook until the fruit is very tender. For me, this takes about 2 hours, but your slow cooker might take more or less time. Keep an eye on it.
Mash the fruit so there are no large chunks remaining. I use a
, but you could also use a large spoon or fork (just don’t scratch the slow cooker).
Turn the heat to high, and cook uncovered for an additional 15 minutes to thicken the sauce.
Serve the slow cooker cranberry sauce warm, or let the sauce cool and store it in an airtight container in the refrigerator until ready to serve.