The operative word here, or in this case number, is 1. The recipe for 1 Easy Cranberry Sauce calls for 1 bag (12 oz.) of fresh cranberries, 1 cup of sugar and 1 cup of orange juice. That’s all it takes to make a delicious homemade cranberry sauce with the perfect balance of sweet and tart to complement your Thanksgiving turkey. If there was a contest for the simplest recipe ever this one would surely be in the running. Just put 3 ingredients into a slow cooker, turn it on high, and cook for 4 hours.
If you use a slow cooker liner, which I highly recommend, there is virtually no cleanup – the only thing you’ll need to wash is a measuring cup. Slow cooker liners are over-sized heat safe plastic bags that you use to line the slow cooker insert. All your ingredients cook inside of the liner, eliminating the sometimes messy cleanup required to scrub the ceramic insert clean. You can buy slow cooker liners in the grocery store. They’re usually in the same aisle as the aluminum foil and plastic storage bags.
You can make this cranberry sauce on the stove top as well (instructions are on the printable recipe below) but using a slow cooker allows you to “set it and forget it” and you won’t have to worry about washing out the saucepan or cranberry sauce splattering on your stove top.
This cranberry sauce is great to make ahead of time (it freezes well) but it’s simple enough to make on Thanksgiving morning too. If you opt for Thanksgiving morning just be sure you allow enough time for the sauce to cool – it needs to at least come to room temperature to thicken to the right saucy consistency.
- 1 - 12 ounce bag of fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- Slow Cooker method: Place all ingredients in a crock pot and cook on high for 4 hours. Let the sauce cool to room temperature before serving or transferring to a storage container. Keep any unused sauce refrigerated. Tip: Use a crock pot liner for easy clean up.
- Stove top method: Place all ingredients in a saucepan and bring to a boil over medium-high heat. Stir well and then reduce the heat and simmer for 5 minutes. Let the sauce cool to room temperature before serving or transferring to a storage container. Keep any unused sauce refrigerated.
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