- 2 lbs Fresh Cranberries
- Zest and Juice of 1 Large Navel Orange
- 1 Cup White Sugar
- 1/2 teaspoon Sea Salt
Combine ingredients in large slow cooker. Cover.
Cook on high for 2.5 hours. Stir every hour or so.
Remove lid, turn off slow cooker and allow cranberry sauce to sit for 15 minutes.
Transfer to an airtight container for refrigeration.
Serve hot or cold.