This clean eating slow cooker cranberry sauce is the best cranberry sauce you can make! (Pssst…. it kinda makes itself!)
Many of you have asked me over and over each year if it’s possible to make my cranberry sauce or cranberry butter in a slow cooker. I had honestly never tried it, so I figured there was no time like the present to give it a shot. And wow. What a shot!
This turned out every bit as good as both my cranberry butter and my stove top cranberry sauce! It’s perfect for your Thanksgiving table this year.
I will say that you need to be home while making this so you can remove the lid at the proper time. But this is a great way to free up some space on the stove so you can be busy making other things for your family!
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CLEAN EATING SLOW COOKER CRANBERRY SAUCE RECIPE:
A delicious Thanksgiving side dish that cooks itself!
- 24 oz. fresh cranberries (approximately 6 cups)
- 1 cup honey
- 1 tsp. pure vanilla extract
- 1 tbsp. fresh lemon juice
- 1 tbsp. lemon zest (zest of 1 lemon)
- 1/2 tsp. ground cinnamon
Cook low for 4-5 hours or until you can easily pop the berries with a wooden spoon by pushing them gently against the side of the slow cooker.
Remove lid, and allow to cook on high for about 1 hour. There will still be a small amount of liquid left. The more you let the liquid cook down, the thicker your cranberry sauce will be. Simply stir in any remaining liquid.
Note: I did this in a 5 quart slow cooker. If you want to get it done in the time frame mentioned above, you want a big slow cooker for this because you don't want the pot very full. If you have a smaller slow cooker, you will have to cook for much longer with the lid off to cook off the water.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.