Servings: 8 to 10 servings
Preheat:
Prep Time: 45 min
Source: https://cooking.nytimes.com/recipes/1019721-slow-cooker-cranberry-sauce-with-port-and-orange
Based on the NYTimes recipe, but we didn’t have port on hand and used Carpano Antica Formula vermouth instead, and it was quite good.
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Ingredients:
24 ounces fresh or frozen, thawed cranberries (about 5 cups)
1 ½ cups packed light brown sugar
½ cup vermouth, or ruby or tawny port
Finely grated zest of 1 orange
Kosher salt
Directions:
Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, vermouth or port and half the orange zest into the pan, and stir. Season with a generous pinch of salt. Bring the mixture to a simmer over medium heat and cook, stirring often, until many of the berries have popped and the sauce has thickened and is jammy and syrupy, 10 to 15 minutes. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon into a serving bowl, cover, and chill in the refrigerator until ready to serve.