Here’s a simple recipe for cranberry sauce from the book Not Your Mother’s Slow Cooker Cookbook , written by Beth Hensperger.

• One 12-ounce bag fresh cranberries
• 1 cup sugar
• Half a cup of water
• Grated zest of 1 orange or lime

Step One: Combine the cranberries, sugar and water in a medium round slow cooker. Cover and cook on high for 2 to 2.5 hours.

Step Two: Stir the zest into the pot. Turn off the cooker, remove the lid and let the sauce cool in the crock to room temperature.

Transfer into clean glass jars, and store covered in the refrigerator for up to three weeks.

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