Slow Cooker Cranberry Sauce
- 1 12 ounce package frozen cranberries (3 cups)
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 2 tablespoons crystallized ginger, finely chopped
- 1/8 teaspoon kosher salt
1. Combine all ingredients in a 2-quart slow cooker. Cover and cook on high-heat setting for 2 1/2 hours. Use a potato masher to coarsely crush the cranberries. Transfer to a medium bowl; cool. Serve at room temperature or cover and chill up to 3 days. If chilled, let stand at room temperature for 1 hour before serving.
2. If you don't have a 2-quart slow cooker, combine ingredients in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until thickened (no need to crush). Transfer to a bowl and let cool or chill.