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Prep 10min
Total8hr10min
Servings8
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Ingredients
4
medium apples, peeled, chopped
1
bag (12 oz) fresh cranberries (3 cups)
1/2
cup packed brown sugar
1
teaspoon grated orange peel
1/4
cup orange juice
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Steps
1
Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
2
Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
3
Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.
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Garnish with extra grated orange peel, if desired.
For a boozy variation, use orange-flavored liqueur instead of orange juice
Add more sugar if the sauce is too tart for your taste.
Leftover cranberry sauce can be stored in the refrigerator for up to six weeks. The acid in the cranberries and the added sugar help preserve the sauce. Use it as an accompaniment to poultry, pork or ham.
Add a touch of warm seasoning to this sauce with a few pinches of cinnamon or stir in a cinnamon stick while the sauce is simmering.
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