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.
Slow Cook Cranberry Sauce
- 12 oz bag fresh cranberries, rinsed and picked over
- 1 navel orange
- ¾ cup brown sugar
- ¼ tsp salt
1) Zest half the orange into a Suvie pan; add 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 and 1/4 tsp salt until dissolved. Pour the orange juice mixture over the cranberries.
2) Place pan in bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 3 hours
3) After the cook, allow cranberries to cool for 20 to 30 minutes to set. If desired, gently mash cranberries to achieve desired consistency.