This might be one of the easiest recipes I ever posted on bakesinslippers-slow cooker cranberry sauce. Now I will proudly admit I grew up on, and still eat the stuff out of a can-it’s my hamburger helper (which I have never eaten). That sliced over my gran’s homemade stuffing and the holidays have arrived. This will make you a nice size dish of chunky sauce, but double or triple it if you are having a crowd over.
12oz-1 pound fresh cranberries
zest of an orange or lemon
juice of orange or lemon
1/2-3/4 cup sugar (if you have cool ginger sugar like I do, add about 1 T)
*can add some cinnamon or nutmeg (about a tablespoon) if feeling fancy
Add all ingredients to your slow cooker and cook on low for 4-5 hours-puree with a handheld blender or your Magimix attachment to desired chunkiness. Serve and remind yourself that cranberry sauce is for anytime of the year you can get your hand on cranberries.
Can be cooled to room temp and kept in the fridge for a week, the freezer for six months.