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Nov 09
28

Slow Cooker Cranberry Sauce

Let the Thanksgiving planning begin! I love Thanksgiving food, but just because everyone celebrates this holiday with a gigantic feast doesn’t mean you can’t make some better-for-you choices. This cranberry sauce, for example, uses lots of fresh fruit ingredients and is less than 100 calories (and only 2 Weight Watchers Points+) per serving. As someone who has always stuck to the canned jelly variety in the past, I have to say, this tastes so much better (and I like the canned kind). This sauce is equal parts sweet and tart and has a really bold, fresh flavor. It tasted so good over turkey! I can’t even imagine if there were to be gravy added into the mix. In the past I’ve always eaten my cranberry jelly at room temperature, but I have to recommend you serve this sauce warm…it’s heavenly.

As a bonus, this cranberry sauce is made in your slow cooker and requires very little prep time, leaving your coveted stovetop and oven space free for other dishes. Everyone at your holiday table will be blown away by this sauce – I bet you’ll never go canned again!

Looking for more Thanksgiving sides? I’ll be posting others this month, but for now you can browse through previous posts like Stuffins, Goat Cheese Mashed Sweet Potatoes, Balsamic Roasted Vegetables or Turkey Apple Pecan Stuffing. Don’t forget dessert! Try Crustless Mini Pumpkin Pies or this Apple Cinnamon Tart


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Slow Cooker Cranberry Sauce

Yield: 9 (1/4 cup) servings

Ingredients:

  • 2 cups fresh cranberries
  • 3/4 cup dried sweetened cranberries (such as Craisins)
  • 2 cups peeled and diced apples
  • ½ teaspoon orange zest (from one large orange)
  • ¼ cup fresh orange juice (also from a large orange)
  • 3 tablespoons honey
  • ½ teaspoon cinnamon
  • little pinch of salt

Directions:

  1. Combine all ingredients in the slow cooker and stir together. Cook for 2 hours on high or 3-4 on low until ingredients are softened and easy to combine. Using the back of a large spoon, mush the apples and berries together and then stir until well combined. Lick the spoon and serve hot or cold!

 

Weight Watchers Points Plus:
2 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
96 calories, 24 g carbs, 0 g fat, 0 g protein, 3 g fiber (from myfitnesspal.com)

very slightly adapted from Peas & Crayons

This post contains affiliate links

   

28 Responses to “Slow Cooker Cranberry Sauce”

  1. #
    1
    Anonymous — November 9, 2013 @ 2:25 pm

    This is awesome – I love, LOVE cranberry sauce. In fact, this might be made for the office holiday party.

  2. #
    2
    Maggie — November 9, 2013 @ 8:04 pm

    Do you think I could make this ahead & freeze it?

  3. #
    3
    Anonymous — November 9, 2013 @ 9:36 pm

    In addition to serving with Turkey…I bet the leftovers would be great stirred into my oatmeal or spread on an English muffin! Need to snag some fresh cranberries before they disappear.

    Thanks. Nancy

    • Emily Koenigsberg replied: — November 9th, 2013 @ 10:26 pm

      Great ideas!! I was thinking it’d be incredible spooned over some vanilla ice cream as well. That may be our Christmas dessert! I love the idea of adding it to oatmeal.

  4. #
    4
    Jaime Wolter — November 11, 2013 @ 2:37 pm

    This sounds great! I’ve just boiled my cranberries in a pot with a whole cup of sugar every thanksgiving. This sounds like a new and fun twist with less sugar in it, plus the added bonus of having it in the crock pot and saving stove top space! Thanks!

  5. #
    5
    Tracey — November 13, 2013 @ 4:55 pm

    What could I substitute for orange juice? My husband doesn’t care for that combo.

    • Emily Koenigsberg replied: — November 15th, 2013 @ 12:06 am

      Maybe apple juice or lemonade?

  6. #
    6
    Anonymous — November 14, 2013 @ 2:50 am

    Prune juice LOL. Just kidding. ♥

    • Anonymous replied: — November 15th, 2013 @ 1:25 am

      That made me laugh! :o) Ellen Renee

  7. #
    7
    Anonymous — November 15, 2013 @ 8:30 pm

    What kind of apples would you recommend?

    • Emily Koenigsberg replied: — December 3rd, 2013 @ 4:02 am

      I think any kind will work. I think I used McIntosh.

  8. #
    8
    Anonymous — November 23, 2013 @ 9:51 pm

    This sounds so good! I can’t wait to try it on Thanksgiving :)

  9. #
    9
    Deb S — November 28, 2013 @ 10:53 pm

    Made this today and everyone loved it! Glad I made a double batch!

  10. #
    10
    Anonymous — November 30, 2013 @ 3:18 pm

    I made this for Thankgiving and found it to be really sour. I am sure maybe I could add sugar??

    • Emily Koenigsberg replied: — November 30th, 2013 @ 3:21 pm

      Sure, you could add more honey to taste if this was too tart for your liking.

  11. #
    11
    Kelly — December 2, 2013 @ 8:14 pm

    I made this for Thanksgiving and everyone LOVED it! It was a huge hit!

  12. #
    12
    Kew — December 2, 2014 @ 3:10 pm

    Em, I made this for Thanksgiving and it was such a hit that my husband bought more cranberries, oranges and apples for me to make another batch so he can polish off leftovers with. I didn’t even have to doctor it!

    • Emily Bites replied: — December 3rd, 2014 @ 12:10 pm

      Yay, I’m so glad to hear that!! Thanks for reporting back :)

  13. #
    13
    Caitlin — December 3, 2014 @ 11:12 am

    Hi Emily! Just wanted to share that this dish was on our Thanksgiving table this year. It was a hit (at least with the few of us that eat cranberries)! We loved the subtle orange flavor and the spices. I’ve been trying to convince my mom to let me make a cranberry sauce for a few years and I think the ease of this recipe was perfect to convince her it’s really worth the smallest bit of extra effort it takes. :-) She’s asked me to make it again next year.

    • Emily Bites replied: — December 3rd, 2014 @ 12:12 pm

      That’s great to hear! I’m thrilled that it was easy and tasty enough to convince your family it’s worth the switch. Thanks so much for letting me know! :)

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