Slow cooker cranberry sauce is the perfect make-ahead side dish for your holiday table.
We were never a big cranberry sauce family growing up and to be honest, after seeing creepy images of the plum colored gel sliding out of a can and being sliced (??!), I never felt deprived.
As I became more interested in health and nutrition, I’ve learned that cranberries are bursting in health benefits so I wanted to create an easy, fresher, less-sweet version of the holiday staple.
Health Benefits of Cranberries:
- Phytonutrients: Whole cranberries are an excellent source of flavonoids and other phytonutrients which are more powerful in their whole form (vs juice.)
- Anti-Inflammatory: Love the gorgeous color? You can thank anthocyanins, a powerful phytonutrient found in cranberries which, along with others, help reduce the risk of unwanted inflammation.
- Digestive Track Benefits: Cranberries have been shown to help ward off everything from stomach ulcers to colon cancer to periodontal disease.
The verdict: I am completely blown away at how easy and flavorful cranberry sauce is when made from scratch. Skill level required? Zero. Simply add a few ingredients into a crock pot and walk away.
Make extra to stir into oatmeal, sweeten Greek yogurt, blend into smoothies and more.
Your family is waiting.
- 12 oz bag fresh cranberries rinsed
- 1/2 cup orange juice
- 1/2 cup water
- 2 tablespoons sugar or more to taste
- 1 teaspoon orange zest
- 1 teaspoon ginger grated
Place all ingredients into a slow cooker and cook on Low heat for 3 hours.
Using a wooden spoon, gently mash the cranberries until desired consistency is reached.
Feel free to add more sugar if you prefer this sauce on the sweeter side. As you can imagine with my love of lemons, I like it a bit tart.