12 ounces fresh cranberries (about one standard bag)
1 cup granulated sugar
1/2 cup orange juice (freshly squeezed is best)
1/2 cup water
1 whole cinnamon stick
1/2 teaspoon alcohol-free vanilla extract
1/4 teaspoon ground cloves
1/8 teaspoon salt
Instructions
In your slow cooker, add the fresh cranberries, sugar, orange juice, and water. Stir the mixture gently to ensure the sugar is distributed evenly among the berries. Drop in the cinnamon stick, ground cloves, salt, and the alcohol-free vanilla extract to infuse the liquid with warm spices.
Cover the slow cooker with its lid and set it to high. Let the sauce cook for approximately 3 hours. You will know it is ready when the cranberries have burst open and the liquid has transformed into a deep, vibrant red syrup. Avoid opening the lid too often so the heat remains consistent.
Once the cooking time is up, remove the cinnamon stick and discard it. If you prefer a smoother sauce, use a potato masher or the back of a large spoon to crush some of the remaining whole berries. For a very smooth texture, you can briefly pulse it in a blender, but most people enjoy the rustic look of a few whole berries.
Turn off the slow cooker and let the sauce sit for at least 30 minutes. The sauce will look a bit thin while it is hot, but it will thicken significantly as it cools. For the best results, transfer it to a bowl and refrigerate it for a few hours before serving.
