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crock pot cranberry sauce

(1 RATING)
105 Pinches 2 Photos
jmsqueglia avatar
Peabody, MA
Updated on Nov 20, 2011

A very easy no fuss cranberry sauce. The tangerine juice/zest really makes a difference here. Can make many days ahead and keep in fridge.

prep time 5 Min
cook time 3 Hr
method Slow Cooker Crock Pot
yield Makes ~ 5 cups

Ingredients

  • 2- 12 ounces bags fresh cranberries
  • 2 cups water
  • 1 1/3 cups sugar
  • 1/4 cup tangerine juice* (juice of 1 tangerine)
  • - zest of 1 tangerine
  • 1/2 teaspoon cinnamon, ground
  • 1/8 teaspoon cloves, ground

How To Make crock pot cranberry sauce

  • Step 1
    In a crock pot (at least 2.5qt size), add cranberries, sugar, spices, and pour water and tangerine juice over top. Reserve the tangerine zest for later (wrap in plastic wrap to keep from drying out). Give a good stir.(Cranberries will float to top.)
  • Step 2
    Put lid on and set on high for 3 hours. Give a quick stir every 1/2 hour to hour. After three hours, turn off, remove lid, and add the zest. Stir well. It will still seem very loose/too much liquid (do not worry). Let sit with lid removed until room temperature. It will thicken and become jelly-like as it cools.
  • Step 3
    Serve immediately or refrigerate for up to 3 weeks. *Tip: zest the tangerine before cutting open for juice.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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