I used to put cut onions, a can of organic cranberry sauce, and a pork roast in the crockpot and cook overnight but my brand of cranberry sauce discontinued and all the others have lemon which I react to. Consequently, I haven't been making it.
(I probably mentioned my cranberry pork in this thread before but this is for making the cranberry sauce now.
)
I had several bags of cranberries in my freezer though that I bought way back to try to make some but just never got around to trying. I found a microwave cranberry sauce recipe that's easy-peasy. (Well, mostly...always gotta say that with this disease.)
https://www.foodnetwork.com/recipes/photos/how-to-make-cranberry-sauce-in-the-microwave (Flip through the slides using the arrow on the right to get the ingredients and instructions.)
I didn't have an orange to zest so I used just about 1/4-1/3 cup of orange juice and then instead of the fork I used a potato masher. Plus, I added some stevia powder to the sugar just to counter the cranberry tartness a little more.
It came out well. I'm gonna freeze it to use with the pork roast I just bought.
The only bad part is the skins and seeds. I'm hoping they don't set off my IBS but they're gonna be twice cooked and when I made this with whole cranberry sauce before (the jelled is nicer) the cranberries break down a lot overnight in the crockpot so hopefully this diy version will too.