Today I’m sharing my version of homemade slow cooker cranberry sauce and I guarantee you’re going to LOVE it.
I’ve never been a fan of cranberry sauce really but that’s not really surprising when you consider that until last December, I’d only ever tried shop bought versions of cranberry sauce!
Last year though, I tried some homemade cranberry sauce during my work’s Christmas meal out and it tasted amazing. Honestly, it was almost unrecognisable from the shop bought versions I’d tried previously so I decided to have a go at making my own at the last minute.
My first attempt (on Christmas Eve no less) didn’t go well at all as I clearly didn’t stir it frequently enough and it ended up with some burnt bits sticking to the bottom of the pan adding a little bit of smokiness to the flavouring of the sauce I managed to rescue – and not in a good way! It tasted awful but it was too late to buy more cranberries to have a second bash at it so our Christmas Dinner last year was cranberry-less.
This weekend though, I found a few packs of reduced fresh cranberries so I bought three and decided I was going to perfect my own homemade cranberry sauce. After the stirring debacle last year, I went for a slow cooker version which I only stirred a couple of times the whole time it was cooking.
The first version that I made was amazing which is, of course, a good thing other than the fact that I still have two other packs of fresh cranberries to use up! I think muffin making may be on the agenda for this afternoon!
How to make homemade slow cooker cranberry sauce
- 300g fresh cranberries
- 100g soft brown sugar
- 100g white sugar
- 200ml fresh orange
- 1 teaspoon cinnamon
This recipe couldn’t be easier! Just put all of your ingredients into the slow cooker and cook on high for 3 and a half hours, stirring halfway through.
I’ve done some Googling and this would last around 10-14 days in the fridge in an airtight container but I’m one of those cautious people so I’d be using it within the first week where I could.
It definitely freezes well though so you might just want to freeze it in smaller batches and just get out what you need when you need it. I’ve frozen some of mine in ice cube trays which I’ll pop out once they’re completely frozen and store in a sandwich bag or a box in my freezer which will take up less space and means that I can get out as much or as little as I need at any one time.
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