Slow Cook: Cranberry Sauce

November 21, 2019

Serves 6-8, side portions

Actual Cook Time: 4.5 hours

Active Time: 5 minutes

Cranberry sauce is one of the more divisive holiday dishes. It brings a bright explosion of sweet-tart flavor the a table laden with rich mashed potatoes, savory stuffing, and roasted bird. Our sauce uses orange juice and zest to amplify those bright cranberry flavors, and brown sugar to add some dark, molasses sweetness to balance the tartness. This dish is great room temp or cold. Since it only takes up one cooking slot be sure to check out our other Thanksgiving recipes and cook it alongside some Creamed Spinach, Turkey Casserole, or Stuffing, and don’t forget to cook our Wild Rice Pilaf in the starch zone!

Ingredients

Cranberry Sauce-838
  • 12 oz bag fresh cranberries
  • 1 navel orange
  • ¾ cup brown sugar
  • ¼ tsp salt

Instructions

Rinse the cranberries and pick over them to remove any shriveled or brown berries. Zest half of the orange and add to a Suvie pan with fresh cranberries. Juice the orange into a liquid measuring cup. Add enough water to the orange juice to reach at least ½ cup liquid. Whisk in the brown sugar to the liquid until dissolved. Pour the orange juice and sugar mixture over the cranberries and season with ¼ tsp salt. Insert in one of the upper cooking zones.

Cranberry Sauce-842

Add water to the reservoir, enter the My Cook>Slow Cook & Starch settings and set to cook or schedule.

Slow Cook & Starch

HIGH for 3 hours

Starch: 0 minutes

After the cook stir the cranberries to combine.

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Dan Snedeker