½cupwater(red zinfandel wine may be used in place of water)
2cupsgranulated sugar
1mediumlemon(zested and juiced)
1largeorange(zested and juiced)
1mediumgranny smith apple(peeled, cored, and diced)
½cupraisins
(optional) ½ cup chopped walnuts
Instructions
In a 3-quart crockpot add cranberries, sugar, and water (or wine).
Cover and cook on high for 1½ to 2 hours, stirring halfway through.
Remove lid and add the apple, zest, juices, and raisins. Stir well. Continue to cook on high for 1 hour (uncovered) or until the apples are tender and some of the liquid has evaporated.
Add in walnuts (if using) and let the sauce cool. Cover and refrigerate until ready to serve.
Notes
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TOP TIPS: Stir every hour to prevent burning. The cranberry sauce will thicken once the lid is removed and even further once it is cooled and refrigerated.
VARIATIONS: Walnuts are optional; Add in a splash or two of bourbon; Red wine such as a zinfandel or merlot may be used in place of the water. Substitute ¼ cup of the granulated sugar with maple syrup. Adjust the tartness or sweetness to your taste.
SERVING SUGGESTIONS: Chill before serving. Pairs well with turkey, pork, and chicken.