This simplified yet delectable cranberry sauce boasts a beautiful balance of tartness from the cranberries and a gentle citrusy sweetness from the fresh orange juice. The natural and raw sweetness of turbinado sugar completes the trio, resulting in a vibrant and fresh accompaniment for your holiday feasts.
Servings: 6-8
Ingredients:
- 6 cups fresh cranberries
- 1 1/2 cups fresh orange juice (approximately 4-5 medium oranges if freshly squeezed)
- 3/4 cups turbinado sugar (also known as raw sugar)
Instructions:
- Preparation: Begin by washing the fresh cranberries under cold water. Discard any soft or blemished ones.
- Combine Ingredients: In the slow cooker, combine the cranberries, fresh orange juice, and turbinado sugar. Gently stir everything together, ensuring the cranberries are well-coated with the juice and sugar mixture.
- Slow Cook: Set your slow cooker to the low setting and cook the mixture for 2-3 hours. Periodically, you can stir to ensure even cooking.
- Check Consistency: The cranberries will burst and release their natural pectins as they cook. By the end of the cooking time, the sauce should be thickened. If you prefer a smoother consistency, you can use a potato masher or the back of a spoon to gently mash the cranberries further.
- Cool and Serve: Once done, turn off the slow cooker and allow the cranberry sauce to cool for a bit. It will thicken slightly more upon cooling. Transfer to a serving dish or store in an airtight container in the refrigerator.
Serving Suggestions:
- Serve this cranberry sauce alongside roasted meats, especially turkey or chicken, during festive occasions.
- Use as a vibrant topping for desserts or mix into yogurt for a fruity twist.
- Spread on toast or sandwiches for a tangy-sweet addition.
Storage: This cranberry sauce can be stored in an airtight container in the refrigerator for up to a week. Before serving, give it a good stir.
Enjoy the simplicity and depth of flavors that just three ingredients can bring to your table!