SLOW COOKER CRANBERRY SAUCE
Perfect homemade cranberry sauce for the Holidays! Tastes and smells wonderful!
Provided by JazzyRSchrinas
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 3h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 3.5 mg, Sugar 19.2 g
SLOW COOKER CRANBERRY MEATBALLS
It's not a party without the meatballs, and we've got the perfect sweet, tangy and spicy meatball recipe.
Provided by Food Network
Time 2h30m
Number Of Ingredients 6
Steps:
- Mix all ingredients except for meatballs in slow cooker. Add meatballs and stir to coat them well. Set the slow cooker on Low for 6-8 hours or High for 2-2 1/2 hours.
SLOW COOKER CRANBERRY SAUCE
Cranberry sauce is easy to make, but this recipe you don't even have to watch! And my 10 year old made it while I was busy slaving over the pies on Thanksgiving eve. The lime zest is a great little touch! And I left the slow cooker out for the morning when I mulled my cider for my guests - yum!
Provided by MA HIKER
Categories Sauces
Time 3h10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
- Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
- When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
- Serve chilled or at room temperature.
- * If you use frozen cranberries, add 30 to 45 minutes cooking time.
Nutrition Facts : Calories 237.2, Fat 0.1, Sodium 2.5, Carbohydrate 61.6, Fiber 4.4, Sugar 53.8, Protein 0.4
SLOW-COOKER CRANBERRY-WALNUT STUFFED APPLES
This is the perfect dessert for a crisp autumn day. Be sure to use large baking apples such as Rome or Golden Delicious -they'll have just the right tenderness. Enjoy leftovers for breakfast the next day with a dollop of Greek yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
- Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
- Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.
SLOW COOKED CRANBERRY PORK CHOPS
Make and share this Slow Cooked Cranberry Pork Chops recipe from Food.com.
Provided by Shirl J 831
Categories Pork
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place chops in slow cooker. Sprinkle with salt and pepper or seasoning of your choice. Combine remaining ingredients in bowl. Stir well till blended and smooth. Pour over chops. Cook on low 4-5 hours.
SLOW COOKER TURKEY WITH CRANBERRY SAUCE
Try this tasty and easy way to cook a turkey breast using your slow cooker. It's ideal for holiday potlucks, and the sweet cranberry sauce nicely complements the turkey. -Marie Ramsden, Fairgrove, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Place turkey breasts in a 5-qt. slow cooker. In a large bowl, combine the cranberry sauce, 1/2 cup water and soup mix. Pour over turkey. Cover and cook on low for 4-6 hours or until meat is tender. Remove turkey and keep warm., Transfer cooking juices to a large saucepan. Combine the cornstarch and remaining water until smooth. Bring cranberry mixture to a boil; gradually stir in cornstarch mixture until smooth. Cook and stir for 2 minutes or until thickened. Slice turkey; serve with cranberry sauce.
Nutrition Facts : Calories 248 calories, Fat 1g fat (0 saturated fat), Cholesterol 112mg cholesterol, Sodium 259mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges
SLOW-COOKER CRANBERRY-CATALINA CHICKEN
Prep for our Slow-Cooker Cranberry-CATALINA Chicken in just 10 minutes! Sprinkle your Healthy Living CATALINA Chicken with chopped parsley before serving.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Whisk flour, dressing, chili sauce and marmalade until blended.
- Place chicken in slow cooker sprayed with cooking spray; top with cranberries and dressing mixture. Cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 3-1/2 hours) or until chicken is done (165ºF), and sauce is thickened and bubbly around edge. Skim fat from surface of sauce if necessary.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 95 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SLOW COOKER CRANBERRY PORK
Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.
Provided by DAWN MINER
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
- Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g
SLOW COOKER CRANBERRY SAUCE WITH PORT AND ORANGE
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.
Provided by Sarah DiGregorio
Categories sauces and gravies, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Stir the sugar, port and half the orange zest into the slow cooker. Season with a generous pinch of salt. Cover and cook on high for 1 hour and 30 minutes.
- Stir the cranberry sauce well and set the lid back on the slow cooker so there is a 1- to 2-inch gap, to allow for evaporation. Cook on high for another 1 1/2 to 2 hours, stirring at least twice, taking care around the edges, until many of the berries have popped and the sauce has thickened and is syrupy. Stir in the reserved chopped cranberries and the remaining orange zest. Spoon the cranberry sauce into a serving bowl, cover, and chill in the refrigerator until ready to serve.
- Put the cranberries into a medium saucepan. Scoop out about 3/4 cup of the berries and finely chop. Set aside. Add the sugar, 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.
SLOW-COOKER CRANBERRY MEATBALLS
Balance out rich and creamy party dips with Slow-Cooker Cranberry Meatballs! These delicious Slow-Cooker Cranberry Meatballs are tart and tangy thanks to BULL'S-EYE barbecue sauce, whole berry cranberry sauce and a half-cup of real cranberries.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 21 servings, 3 meatballs each
Number Of Ingredients 5
Steps:
- Place meatballs in slow cooker sprayed with cooking spray.
- Combine remaining ingredients; pour over meatballs. Stir to evenly coat meatballs with sauce. Cover with lid.
- Cook on HIGH 2 to 3 hours (or on LOW 4 to 6 hours).
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SLOW-COOKED GOOSE WITH CRANBERRY SALSA
The salsa's fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h35m
Yield 6-8
Number Of Ingredients 14
Steps:
- Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.
- Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).
- While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.
Nutrition Facts : Calories 638 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium
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