Slow Cooker Cranberry Sauce Recipes

SLOW COOKER CRANBERRY SAUCE

Steps:

• NOTE - This is best served cold, make the day before or early in the day and refrigerate for a few hours.
• Add the cranberries and orange marmalade to the slow cooker, stir to combine.
• Cover and cook on HIGH for 4 hours. After the cooking time is up, stir and pop any un-popped cranberries with the back of a spoon. Add the sugar and stir.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

SLOW COOKER TURKEY WITH CRANBERRY SAUCE

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or until meat is tender. Remove turkey and keep warm., Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.

CROCK POT CRANBERRY SAUCE RECIPE

Steps:

• Spray the bowl of the slow cooker with nonstick cooking spray.
• Add the cranberries, water, sugar, brown sugar, orange zest, and cinnamon. Stir to combine.
• Place the lid on the slow cooker and cook on low for 6 hours, stirring occasionally.
• When the cook time is up, stir in the cornstarch and water mixture. Place the lid back on the slow cooker and set to cook on high for 30 minutes, until the sauce has thickened.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
• Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
• When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
• Serve chilled or at room temperature.
• * If you use frozen cranberries, add 30 to 45 minutes cooking time.

SLOW-COOKER APPLE CRANBERRY SAUCE

Steps:

• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

SLOW-COOKER CRANBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

SLOW COOKER CRANBERRY SAUCE WITH PORT AND ORANGE

Steps:

• Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Stir the sugar, port and half the orange zest into the slow cooker. Season with a generous pinch of salt. Cover and cook on high for 1 hour and 30 minutes.
• Stir the cranberry sauce well and set the lid back on the slow cooker so there is a 1- to 2-inch gap, to allow for evaporation. Cook on high for another 1 1/2 to 2 hours, stirring at least twice, taking care around the edges, until many of the berries have popped and the sauce has thickened and is syrupy. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon the cranberry sauce into a serving bowl, cover, and chill in the refrigerator until ready to serve.
• Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.