Slow Cooker Cranberry Sauce - cooking recipe

Ingredients

4 cups fresh cranberries (12 ounce bag rinsed and picked over for stems)
1 cup sugar
1/2 cup water
lime zest or orange zest

Preparation

Combine the cranberries, sugar and water in the slow cooker. Cover and cook on HIGH for 2 to 2.5 hours; the cranberries will have popped open.
Stir the zest into the hot sauce. Turn off the cooker, remove the lid, and let cool in the crock to room temperature (it will be very liquidy at first, don't worry!).
When cooled (it will be thick and yummy now) store covered in the refrigerator for up to 3 weeks.
Serve chilled or at room temperature.
* If you use frozen cranberries, add 30 to 45 minutes cooking time.