Slow Cooker Cranberry and Pomegranate Sauce compliments your Thanksgiving or Christmas dinner in the perfect way! Tart, sweet, and infused with cinnamon and orange, this delicious sauce also makes your house smell amazing!
Anyone here a fan of the canned cranberry sauce? I am guessing no, but if it happens to be yes, keep reading. Cranberry sauce is a staple around the Thanksgiving table, to add that extra sweetness to the stuffed turkey. Cranberry sauce can come in several different flavors, and what I’ve done here is combine it with one of my favorite fruits: pomegranate. They go really well together in this recipe, combined with an orange flavor. The entire dish just smells and tastes like everything you love about the holidays!
Some people opt for the canned stuff because it is so easy, but I have just taken that argument away! Insert the SLOW COOKER.
It’s so stupid easy. And you don’t have to worry about using the stove top to prepare another side dish. Everything can be thrown in the slow cooker and forgotten about:
Combine the cranberries and pomegranate with orange juice, sugar, cinnamon sticks, vanilla, orange zest, and some water. Slow cook for a few hours until the cranberries pop and are soft. That’s it! You can serve the cranberry sauce warm or hot, or wait until it cools down a bit. This recipe also works well made a few days ahead if you want to save time. This cranberry sauce also makes a perfect topping for a baked brie as a perfect appetizer!
- 12 oz fresh cranberries
- 1 pomegranate de-seeded, about 1 cup of seeds
- ½ cup orange juice
- ½ cup water
- ½ cup sugar
- 2 tsp orange zest
- 1 tsp vanilla extract
- 2 cinnamon sticks
- Place all ingredients into your slow cooker and give it a good stir.
- Turn your slow cooker to low, and cook for 3-4 hours (depending on your slow cooker). Cranberries will pop and soften. Remove cinnamon sticks.
- Sauce will be runny, but will thicken up once it cools.