Cranberry Sauce

Makes about 5 1/2 cups

Hands-on Time: 20 minutes

Total Time: 12 hours 50 minutes

2 (12 oz) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 Tbsp. grated fresh ginger (I only used 2 tsp. ground ginger)

1 cup sweetened dried cranberries

1 Tbsp. orange zest

1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2-to-4 qt slow cooker.

2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

*I have tried many Cranberry Sauce recipes over the years, and this is by far my favorite. Even my husband, who isn't a Cranberry Sauce fan, enjoyed it. He said you can even eat this without any turkey! And not only does it taste good, but I love that it is cooked in the slow cooker...it makes it so easy! :)

**Taken from the November 2010 Southern Living magazine.