Cranberry Sauce

Southern Living
Quickly grate fresh ginger and citrus zest using a microplane zester.
Makes about 5 1/2 cups


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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


Total: 12 Hours, 50 Minutes

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.

Created date

October 2010