It wouldn't be the holiday dinner without cranberry sauce. This recipe frees up your time because it is cooked in a slow-cooker. The sweet-tart taste you love and expect from the fresh and dried cranberries make a deeper complex cranberry sauce flavor.
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
Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2- to 4-qt. slow cooker.
Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.
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.
Photo Credit Iain Bagwell
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