Disclosure: Post sponsored by Crock-Pot® brand slow cooker & Mirum Shopper, but all opinions are my own. Please see below for additional disclosure.
I always feel very divided when planning the Thanksgiving menu. Mostly I want a classic, traditional menu (obviously with some changes made to accommodate my diet and the diet of any of my guests, if I am hosting) but every year I like to mix it up a little with at least one dish, bringing in unexpected flavors or a new method of preparation. As part of my continued partnership with Crock-Pot® brand slow cooker, and in conceptualizing a holiday recipe using it, I knew it was the perfect tool for creating the best cranberry sauce this holiday season has ever seen. This here cranberry sauce was born to be the star of the show, rather than the unloved side that so many know it to be.
Growing up in our family, I’m sure like so many others, cranberry sauce wasn’t one of the most popular items on the Thanksgiving menu, oftentimes I feel like it made an appearance there because it was “supposed to be there”. Worse were the times that whomever was in charge just threw in the towel and opted for that gnarly canned stuff. Ya know, the gelled cranberry sauce that is served in the shape of a can or sliced into creepy jiggly rounds? It’s gross.
The times I recall actually being happy to see our old friend, cranberry sauce, among the Thanksgiving spread those were the times that someone actually took the time and made it from scratch, with fresh cranberries and aromatic spices. My YiaYia made an incredible homemade cranberry sauce and eventually my dad began creating his own, simmered for a good amount of time with comforting flavors and scents. Served warm, this level of cranberry sauce becomes one of the most sought after condiments at your holiday feast.
This particular rendition, a Slow Cooker Ginger Apple Cranberry Sauce, is a unique and updated version of the classic. The aromatic sauce slow cooks in the Crock-Pot® brand slow cooker and it doesn’t require any watchful eyes, so you can focus on the rest of the big meal while the house begins to fill with the cozy, scents from this beautiful, vibrant sauce. I find slow cooking the sauce brings the best possibly taste, it really allows the various flavors to get to know one another, to meld together and become a symphony of cozy, warm tastes. The ginger is a wonderful addition as it brings a hint of spiciness that pairs so well with the tartness of the cranberries and the subtle sweetness from the honey.
This recipe can also have warming fall spices added to it for an even richer flavor, try cinnamon, nutmeg or cloves and you can swap orange in for the lemon. To make vegan, use maple syrup instead of the honey.
- 12 oz whole cranberries, fresh or frozen and defrosted
- 2 firm apples, cored and chopped into ¼ to ½-inch pieces
- ½ cup raw organic honey
- 2 tablespoons finely chopped fresh ginger
- Zest and juice of 1 lemon
- pinch sea salt
- orange juice in place of lemon
- Add all ingredients to the bowl of a your Crock-Pot® brand slow cooker and stir to combine. Cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped open and the sauce is bubbly. Taste and stir in any extra sweetener or add-ins if desired. Transfer to a serving bowl and serve warm. The sauce will thicken considerably as it cools.
Crock-Pot® brand slow cooker & Mirum Shopper is a sponsor of Tasty Yummies. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for Tasty Yummies.