Description
This cranberry sauce is sweet, tart, and slightly spicy. It’s made in a slow cooker for super easy cooking! Easy and delicious, perfect for any holiday!
Ingredients
Units
Scale
- 12 ounces fresh cranberries, washed
- Zest of 1 orange, reserved until the end
- Juice of 1 orange (1/4 cup)
- 2 tablespoons whiskey/bourbon (the alcohol will cook out, but you can sub in more orange juice or water if you prefer)
- 1 jalapeno, finely minced*
- 1/4 cup golden raisins
- 1 teaspoon vanilla extract
- Pinch salt
- 2 cinnamon sticks
- 2 tablespoons real maple syrup
- 1/4 cup + 2 tablespoons honey (start with less and add in more honey to taste at end)
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Add all of the ingredients, except for the orange zest and nutmeg to your slow cooker; stir to combine. Cook on low for 2 to 2.5 hours or on high for 1.5 hours, or until the cranberries have burst and the raisins are plump. Stir in the orange zest and nutmeg. Add more honey to taste, if desired.
- Chill the sauce in the fridge for 4 to 8 hours; the longer the better. This is a recipe that is best made a few days in advance. Serve chilled.
- Leftovers should last for at least 7 days, maybe longer.
Notes
* I would rate this recipe as being very mild in spice. If you want it to be even less spicy you could omit the seeds and membrane. Or you can omit the jalapeno all together.
Cook time does not reflect the amount of time needed to chill the cranberry sauce.
