Ingredients:

  • 24 oz fresh cranberries
  • 1 large Granny Smith apple, peeled and finely diced
  • 1 tablespoon orange zest
  • 0.5 cup orange juice
  • 0.75 cup light brown sugar, packed
  • 0.25 cup pure maple syrup
  • 1 whole cinnamon stick
  • 0.25 teaspoon ground cloves
  • 1 pinch salt

Instructions:

  1. Rinse the fresh cranberries thoroughly in a colander, discarding any berries that are soft or shriveled.
  2. Combine the rinsed cranberries, diced Granny Smith apple, orange zest, orange juice, light brown sugar, maple syrup, ground cloves, and a pinch of salt in a 3-quart to 6-quart slow cooker.
  3. Nestle the cinnamon stick into the center of the fruit mixture and stir gently with a silicon spatula to combine.
  4. Cover and cook on Low for 3 hours until the cranberries have popped and the sauce has thickened.
  5. Remove and discard the cinnamon stick. Stir the sauce well, using the back of a spoon to mash some of the berries for a smoother, jammy consistency if desired.
  6. Allow the sauce to cool completely; it will continue to thicken as the natural pectins set.