Slow Cooker Cranberry and Pomegranate Sauce Recipe
A vibrant and naturally sweet Slow Cooker Cranberry and Pomegranate Sauce that combines fresh cranberries, tart pomegranate seeds, and citrusy orange flavors, gently simmered with cinnamon and vanilla for a perfectly balanced sauce ideal for holiday meals or year-round enjoyment.
- Prep Time: 5 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 35 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruit
- 12 oz fresh cranberries
- 1 pomegranate, de-seeded (about 1 cup of seeds)
- 1 cup orange juice
Sweeteners and Flavorings
- 1/2 cup sugar
- 2 tsp orange zest
- 1 tsp vanilla extract
- 2 cinnamon sticks
Instructions
- Combine Ingredients: Place the fresh cranberries, pomegranate seeds, orange juice, sugar, orange zest, vanilla extract, and cinnamon sticks into your slow cooker. Give everything a good stir to mix the flavors evenly.
- Slow Cook: Set your slow cooker to the low setting and cook the mixture for 3 to 4 hours. During this time, the cranberries will pop and soften, infusing the sauce with rich, fruity flavors. The cook time may vary slightly depending on your slow cooker model.
- Remove Cinnamon Sticks: After cooking, carefully remove the cinnamon sticks from the sauce to avoid any strong overpowering spice.
- Cool and Thicken: The sauce will be somewhat runny when hot but will thicken nicely as it cools, developing a luscious consistency perfect for serving.
Notes
- You can substitute orange juice with freshly squeezed juice for a brighter flavor.
- Adjust the sugar quantity according to your desired sweetness level or substitute with a natural sweetener.
- This sauce can be refrigerated for up to a week and reheated gently before serving.
- Perfect accompaniment for poultry dishes, desserts, or as a spread on toast.
