Crock- Pot Cranberries


The berry that delights the taste buds with it’s tangy rather than confectioning powers, has many more powerful elements than the eye can see. The ringed, oval, gelatin tube graciously displayed next to your Thanksgiving Turkey actually starts out white and morphs into its vibrant, deep red tonnages as it fully ripens. You see the Cranberry is actually an antioxidant and nutrient rich ‘super food’ that abounds with benefits to the Cardiovascular & Immune Systems, has anti-Cancer agents, even traced to having anti- clotting properties and helping to prevent recurring urinary tract infections…

Now, we bet that Cranberry Sauce is starting to look a little better, wouldn’t you say?

So @TheYLife decided to spruce up the traditional Turkey condiment by making it healthier than the can, more deliciously gourmet and Crock-Pot easy!

Plus… it’s Vegan & Gluten Free… perfect for the allergy prone guests!


 L’s Crock- Pot Cranberries:

2 Packages of Whole Cranberries (12 oz. each & Raw)

2 ½ Cups Water

1 ¾ Cup Raw Brown Sugar

1 Orange Peel & Juice of Orange

4 Cloves

1 Tsp. Salt

1 Tbsp. Pure Vanilla Extract

1 Tsp. Crystallized Ginger

1 Honey Crisp Apple, Diced

¼ Cup Applesauce

2 Tbsp. Whisky (GF)

Set the Crock- Pot for 6 Hours and watch your Cranberries morph into glorious chutney

Go fishing for your cloves 

Use a press to crush remaining whole berries 

Cool & Store



Stored properly your sauce can keep for weeks & Mason Jars are the perfect containers to store your sauce until Thanksgiving!