Easy Low Sodium Slow-Cooker Cranberry Sauce
Let’s face it. If we are being totally honest, Cranberry Sauce is usually the afterthought dish of Thanksgiving. We should actually have a little more respect for this fruit that is one of the native North American fruits. In the days of the first Thanksgiving, cranberries would most likely have been crushed and mixed with dried meat to make a Native American dish known as pemmican. Then, in the 1630’s, is the first recorded recipes of cranberries stewed with water and sugar, rendering it a sauce. In the early 1900’s, Ocean Spray started selling canned sauce, and that bring’s us to today. Here’s my take on an easy low sodium slow-cooker cranberry sauce.
Bring Cranberry To The Forefront
Cranberries are one of the richest sources of phytonutrients that offer antioxidant, anti-inflammatory, and cardiovascular health benefits. They are readily available year round in most supermarkets. But they are not just for Thanksgiving.
I love to use cranberries in many ways. They are a great addition to my Overnight Spiced Oatmeal. In my low sodium guide to Thanksgiving, I include our family Cranberry Relish Salad recipe passed down to my wife from her mother. The biggest complaint I hear from folks is that they don’t know what to do with any leftover sauce. I have you covered there. One easy use is to add it to muffin batter and make Cranberry Muffins. I also have added it to my Barbecue Sauce Recipe to add some sweetness to the sauce. Finally, the day after Thanksgiving, I love to make up some Turkey Enchiladas with Cranberry Salsa.
From The Cookbook
This recipe is in my new cookbook – The Easy Low Sodium Diet Plan & Cookbook. It is available on Amazon or in Barnes and Nobles Stores. You can also ask at your local book store for them to order it.
The Recipe For Easy Low Sodium Slow-Cooker Cranberry Sauce
An easy to prepare slow cooker version of a classic Thanksgiving dish
- 1 12 oz bag Fresh Cranberries
- 1/2 cup Orange Juice fresh squeezed
- 1/2 cup Water
- 1/4 cup Honey
- 1 stick Cinnamon
- pinch Ground Cinnamon
- pinch Ground Ginger
In a slow-cooker, add all ingredients and toss to combine.
Cook on low for 3-4 hours
Near the end of the cooking time, use tongs to remove the cinnamon stick. Then use a wooden spoon to break up the cranberries. The sauce will thicken as it cools.
You can store leftovers in a sealed container in the refrigerator for 10-14 days. You can freeze the sauce for two months.