20 ounces cranberries
1½ cups water
1½ cups sugar
1 cinnamon stick
2 whole cloves
1 orange
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In a dutch oven or covered casserole, combine the cranberries, water and sugar. Add the cinnamon stick and cloves, if using. With a vegetable peeler, peel 4 long strips of zest from the orange and add to the cranberries. Stir to combine and cover. Confirm cooking preferences using the button below. Recommended settings are prepopulated.
20 ounces cranberries
1½ cups water
1½ cups sugar
measuring cups
Dutch oven
spatula
1 cinnamon stick
1 orange
2 whole cloves
Place the cranberries on the bottom shelf of the June Oven. Slow cook the cranberry sauce on High for 4 hours, until some of the cranberries have burst and created a thin sauce. June will notify you when the sauce is ready. Follow on-screen instructions to continue cooking if desired.
June Oven
Remove the cranberry sauce from the June Oven and uncover. With the back of a fork, mash the cranberries to help them release their juices. The sauce may appear thin but it will continue to thicken as it cools. Let the cranberry sauce cool uncovered for 1 hour.
fork
Remove the orange peel, cinnamon stick and cloves, if desired. Serve the cranberry sauce warm or cold, or store cooled sauce refrigerated in an airtight container up to 1 week, or frozen up to 3 weeks.
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