Total Time
12 Hours 50 Mins
Makes about 5 1/2 cups

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

How to Make It

Step 1

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

Step 2

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

Step 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.

Ratings & Reviews

Barbts2's Review

July 13, 2014
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!

dianeb179's Review

November 22, 2013
My family loves this recipe!! My daughter & I have made it the last 3 years, then I lost it. Tha ks for having it in your archives.

cdmattison's Review

November 15, 2011