This had to be the easiest side dish I have ever made. The most amazing part was that I could make it two days ahead of time and it was ready to serve at our Thanksgiving dinner. I even bought canned cranberry sauce because I was afraid my children wouldn’t like this. I was wrong. Everyone loved it. It had a great sweet/tart flavor and blended well with the rest of the meal.
- 24 oz. fresh cranberries
- 1 3/4 cups orange juice, no pulp
- 2 cups sugar
- Mix all three ingredients in the bowl of your slow cooker.
- Cook on high 2 1/2-3 hours until cranberries are bursting. Let cool and refrigerate for up to three days.
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