I made this for the first time in 2010. It was soooo good and so easy. I love the different textures created from fresh and dried cranberries and the orange rounds out the flavor but is not overpowering. Cooking in a slow cooker made this so easy. I did find that when I uncovered it there was a slightly burnt smell but this disappeared and did not affect the final taste and smell when I served this at Thanksgiving. I believe this may have been the orange I have continued to make and share it every year since. If you are looking for a different yet recognizable cranberry sauce this is the one!
Quickly grate fresh ginger and citrus zest using a microplane zester.
Yield: Makes about 5 1/2 cups
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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.
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