Crock Pot Cranberry Sauce Recipes

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Steps:

• In a crock pot (at least 2.5qt size), add cranberries, sugar, spices, and pour water and tangerine juice over top. Reserve the tangerine zest for later (wrap in plastic wrap to keep from drying out). Give a good stir.(Cranberries will float to top.)
• Put lid on and set on high for 3 hours. Give a quick stir every 1/2 hour to hour. After three hours, turn off, remove lid, and add the zest. Stir well. It will still seem very loose/too much liquid (do not worry). Let sit with lid removed until room temperature. It will thicken and become jelly-like as it cools.
• Serve immediately or refrigerate for up to 3 weeks. *Tip: zest the tangerine before cutting open for juice.

Steps:

• Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
• Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

Steps:

• Spray the bowl of the slow cooker with nonstick cooking spray.
• Add the cranberries, water, sugar, brown sugar, orange zest, and cinnamon. Stir to combine.
• Place the lid on the slow cooker and cook on low for 6 hours, stirring occasionally.
• When the cook time is up, stir in the cornstarch and water mixture. Place the lid back on the slow cooker and set to cook on high for 30 minutes, until the sauce has thickened.

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.