Best Slow Cooker Cranberry Sauce Recipes

SLOW-COOKER APPLE CRANBERRY SAUCE

Steps:

• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

SLOW COOKER TURKEY BREAST WITH CRANBERRY SAUCE

Steps:

• Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
• Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER CRANBERRY SAUCE PORK ROAST

Steps:

• In a large saucepan, combine the cranberries, cherries, brown sugar and wine. Cook over medium heat until the berries pop, about 15 minutes. Stir in vinaigrette., Place half of the onion and apple in a 4- or 5-qt. slow cooker. Cut roast in half; add to slow cooker. Top with remaining onion and apple. Pour cranberry mixture over top. Sprinkle with rosemary and pepper. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

SLOW COOKER CRANBERRY SAUCE

Steps:

• Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
• Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
• When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
• Serve chilled or at room temperature.
• * If you use frozen cranberries, add 30 to 45 minutes cooking time.

SLOW COOKER TURKEY WITH CRANBERRY SAUCE

Steps:

• Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or until meat is tender. Remove turkey and keep warm., Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.

CRANBERRY PUDDING WITH SAUCE (IN THE SLOW COOKER)

Steps:

• Mix together flour and salt. Dissolve soda in boiling water. Add to flour and salt. Stir in molasses. Blend well. Fold in cranberries and nuts.
• Pour mixture into well greased and floured bread or cake pan, that will sit in your cooker. Cover with greased tin foil.
• Pour 1/2 cup water, into cooker. Place foil-covered pan in cooker. Cover with cooker lid, and steam on HIGH 3-4 hours, or until pudding tests done with a wooden pick. Remove pan and uncover. Let stand 5 minutes, then, unmold. Makes 12 servings.
• To Make BUTTER SAUCE: Mix together all ingredients in saucepan. Cook, stirring over medium heat, until sugar dissolves. Serve warm butter sauce over warm cranberry pudding.
• Nutrition: One serving 177 cal, 5gfat (0.5g sat, 2.7g poly, 1.3g mono), 1 mg chol, 355 mg sod, 31 g carb, 1g fiber, 3g protein, 18g sugars. Exchange List Values: Carb 2.0, Fat 0.5