Add Ingredients- In a 6-quart slow cooker add the cranberries, maple syrup, orange juice, and zest. Stir to combine.
Add the Cinnamon- Submerge the cinnamon stick in the cranberry mixture
Slow Cook-Cover and cook on high setting for 3 to 4 hours or low setting for 7 to 8 hours. The sauce is ready when the cranberries have popped, and the sauce thickens to a loose jam consistency. Stir and cook longer if needed.
Season- Remove the cinnamon stick. Stir in the vanilla. Taste the sauce and add more sweetener if desired. The sauce will thicken more as it cools.
To Serve- Serve the sauce warm, or transfer it to a serving bowl. Cover and refrigerate if not using immediately.
Notes
Recipe Yield:About 1 1/2 cups
Serving Size: 1 tablespoon
Storing:冷却和储存在密闭容器中the refrigerator for up to 7 days. Freeze for up to 3 months; defrost before use.
Sweetener:Granulated sugar or brown sugar can be used.
