Serve this easy cranberry sauce alongside roasted chicken or turkey, or freeze it for when you need cranberry sauce for a muffin or cake recipe.
3 cups fresh or frozen cranberries
½ to ¾ cup sugar
1 Tbs grated lemon zest
½ cup (120 mL) orange juice
½ cup (120 mL) water
- Combine cranberries, ½ cup sugar, lemon zest, orange juice and water in a 2- to 4- quart slow cooker.
- Cover and cook on low for 7 to 8 hours or until cranberries have popped. Stir and taste to see if you wish to add more sugar. It will seem quite liquid, but don’t fret!
- Transfer to a bowl and let cool. The sauce will thicken as it cools, and even more once refrigerated. Store in an airtight container in the fridge for a few days or freeze up to six months.