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Slow Cooker Roast Cranberries
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Crockpot Cranberries (and tips for pleasing a veg*an at Thanksgiving!)

Super easy, super fast, and it won't even take up room on your stove or in your oven! NOM.
Author Meghan Gray

Ingredients

  • 1 12 oz bag of fresh cranberries
  • 1 Tablespoon sugar
  • 1 Tablespoon fresh thyme leaves
  • 1/2 Tablespoon olive oil

Instructions

  1. Wash the cranberries and pick out any damaged or spoiled berries. Drain them and put them in a mini-crock.
  2. Add sugar, oil, and thyme (just pinch the leaves off the stems with your fingers) and mix well.
  3. Cook on high for 1 hour, or low 2-3 hours.

Recipe Notes

I am really going to miss my fresh herbs when the last of my garden is gone this year! If you don't have fresh, you can use 1/3 the measure of dried herbs. (In this case, 1 teaspoon.) If you are expecting a Vegan, use turbinado sugar or another unbleached, cane sugar. You can find them in the baking section next to the kind you're used to!