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Cranberry Sauce (Yukon)

canadian-yukon-cranberrysauceThis sauce is delicious as a spread on muffins or at Thanksgiving to go along with your turkey, it would also work great with a moose roast recipe.

12 oz of cranberries, washed and sorted
1 cup raw sugar
½ cup water
1 orange, freshly zested
¼ tsp. nutmeg
¼ tsp. cinnamon

Combine ingredients in a slow cooker (except the orange zest) and set to HIGH for 2½ hours.

Add the zest and stir to combine, squish the cranberries when stirring.

Let the sauce cool to room temperature and spoon into glass jars, keep covered in the fridge for up to 3 weeks.

Cook's Note: You can always look into using a traditional canning method to preserve the sauce for longer periods, or you can freeze for up to 3 months in a plastic container.