Slow Cooker Cranberry Sauce
- 36 oz fresh cranberries
- 2 apples, peeled and diced (I used Rome)
- zest & juice of 1 orange
- 2 cups sugar
- 1 3/4 cups water
- 1-2 sprigs rosemary
- 2 Tbsp salt
- Add all the ingredients into the slow cooker, stir to combine.
- Set to low for 4 hours. At the end of the 4 hours remove the sprigs of rosemary and blend with a hand blender to the consistency of your preference. I went pretty smooth for mine. Taste for salt, pepper and sugar too… you can adjust as needed to your liking.
Recipe and Photo: Foodista / CC BY