Wednesday, November 19, 2014

Slow Cooker Cranberry Sauce

· ½ cup brown sugar
· ½ cup white sugar
· ¼ teaspoon cinnamon
· ½ cup orange juice
· ½ cup water
· 1 (12-ounce) package fresh cranberries

1. Combine all ingredients except the cranberries in the slow cooker. Stir well. Add cranberries and evenly coat.
2. Turn slow cooker on high for 3 hours, stirring every hour. After 3 hours, mash the cranberries. Continue on high heat with the lid off for 45 minutes.
3. Let cool and transfer to serving dish. Can be refrigerated for 3-4 days.

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