Slow Cookin' Moms

Thanksgiving Cranberry Crock Pot recipe
November 14, 2012 at 10:12 AM


Cranberry Sauce

Quickly grate fresh ginger and citrus zest using a microplane zester.

Southern Living NOVEMBER 2010

  • Yield: Makes about 5 1/2 cups
  • Total:12 Hours, 50 Minutes


  • 2 (12-oz.) packages fresh cranberries
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup fresh orange juice
  • 2 tablespoons grated fresh ginger
  • 1 cup sweetened dried cranberries
  • 1 tablespoon orange zest


1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.

2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.


  • mom2priceboys
    November 14, 2012 at 3:21 PM

    Oh a make ahead - great for me traveling to my parents How many do you think it would serve at 5 1/2 cups?? sounds so easy!!

  • MommaTAF
    November 14, 2012 at 3:23 PM
    yep :)

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