Ingredients
Main Ingredients
- 12 ounces cranberries (fresh or frozen, do not defrost)
- ½ cup fresh orange juice
- 2 teaspoons orange zest
- 1 cup granulated sugar
Optional Add-ins
- 1 cinnamon stick
- Star anise
- Cardamom pods
- Fresh rosemary sprig
- Black peppercorns
- Vanilla extract
Instructions
- Rinse Cranberries: Rinse the cranberries thoroughly under cold running water using a colander to remove any debris or impurities.
- Slow Cooker Method: In a 3-quart slow cooker, combine the rinsed cranberries, orange juice, orange zest, sugar, 2 tablespoons of water, and any optional add-ins you prefer. Stir well to combine all ingredients. Cook on high for 3 to 4 hours or on low for 7 to 8 hours until the sauce thickens. Remove any whole spices or herbs before serving or storing.
- Stovetop Method: In a saucepan over medium-high heat, combine orange juice, sugar, ½ cup water, and your chosen add-ins. Stir until the sugar dissolves. Add the cranberries and orange zest, then simmer for 10 to 12 minutes until the cranberries burst and the sauce thickens. Allow it to cool to room temperature; the sauce will thicken further as it cools. Remove any spices or herbs before storing or serving.
Notes
- The sauce naturally thickens upon cooling, so do not overcook to avoid it becoming overly dense.
- Frozen cranberries can be used directly from the freezer without defrosting for best texture.
- Customize your cranberry sauce by using different optional spices for varied aromatic experiences.
- Store the sauce in an airtight container in the refrigerator for up to two weeks.
- This recipe can be easily doubled or halved depending on your serving needs.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes (stovetop) or 3-4 hours (slow cooker high) / 7-8 hours (slow cooker low)
- Category: Sauce/Condiment
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
