Cranberry Canadian Bacon (Slow Cooker)

Ingredients

• 1.81 kg (4 lbs)Canadian bacon
• 237 ml (1 cup)cranberry sauce, jellied or whole

Instructions

1. 1

   Prepare the bacon

   Remove the casing from the bacon and cut the meat as needed to fit inside the slow cooker.

2. 2

   Add the bacon

   Place the bacon in the slow cooker.

3. 3

   Add the sauce

   Pour the cranberry sauce over the bacon.

4. 4

   Set the cooker

   Cover the slow cooker and set it to low.

5. 5

   Cook slowly

   Cook for 6–8 hours.

6. 6

   Slice the bacon

   Remove the bacon from the slow cooker and cut it into slices.

7. 7

   Prepare to glaze

   Arrange the slices on a baking sheet and spoon cranberry sauce over the top.

8. 8

   Broil the slices

   Broil for approximately 10 minutes, until the sauce forms a glaze.

9. 9

   Serve the bacon

   Serve.

What is cranberry Canadian bacon?

Canadian bacon is cured pork loin, a leaner cut than the streaky bacon often used for breakfast. This American-style slow-cooker dish pairs it with cranberry sauce for a sweet-tart finish.

The method keeps the preparation simple: the bacon cooks beneath the sauce, then gets a brief broil to glaze the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 26g protein, 5g carbs, 7g fat.

The pork supplies most of the protein and fat, while the cranberry sauce contributes carbohydrates and sugar. Serve a moderate portion with vegetables and a starch such as potatoes to round out the plate.

Choosing the ingredients

Canadian bacon: Choose a piece that fits in your slow cooker after the casing is removed. If needed, cut it down to fit, as the recipe directs.

Cranberry sauce: Either jellied or whole-berry sauce works. The sauce supplies the dish’s sweet, tangy coating.

The slow-cooker stage

Low heat: Cook the bacon covered on low for 6–8 hours. The recipe does not specify adding liquid, so use the cranberry sauce as written rather than introducing extra ingredients.

Timing: The cooking window is broad, so plan around the stated 6–8 hours and allow time for slicing and broiling before serving.

Getting a glossy glaze

Slicing: Once the bacon is out of the slow cooker, cut it into slices and arrange them on a baking sheet. Spoon cranberry sauce over the slices so it can glaze their tops.

Broiling: Broil for approximately 10 minutes, watching for the sauce to set into a glaze. Keep an eye on it as it broils, since the recipe gives an approximate time rather than a visual doneness detail.

How to serve it

Serve the sliced bacon while the glaze is warm. Its sweet-tart flavour pairs well with savoury sides such as roast potatoes or vegetables.

For a balanced plate, add a generous portion of vegetables and a starch, such as potatoes or bread, to accompany the pork.

Recipe notes & tips

• Check that the bacon fits in the slow cooker before you start cooking.
• Remove the casing before placing the bacon in the cooker.
• Use either jellied or whole-berry cranberry sauce.
• Arrange the slices in a single layer on the baking sheet for broiling.
• Watch the sauce closely during broiling so the glaze does not scorch.

Variations

• Whole-berry sauce: Use whole-berry cranberry sauce for a more textured topping.
• Jellied sauce: Choose jellied cranberry sauce for a smoother glaze.
• Serve as a roast: Keep the bacon in a larger piece until cooking is complete, then slice as directed.
• Make it a meal: Serve with roast potatoes and vegetables for a more substantial plate.

Common mistakes to avoid

• Leaving on the casing: Remove it before cooking, as the method specifies.
• Forcing the fit: Cut the bacon as needed so it sits inside the slow cooker.
• Skipping the sauce: Pour the cranberry sauce over the bacon before covering the cooker.
• Broiling before slicing: Cut the cooked bacon into slices and arrange them on the baking sheet first.
• Walking away from the grill: Check the slices as they broil, since the stated 10 minutes is approximate.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in the oven or microwave until hot, adding some of the reserved cranberry sauce if the slices seem dry.

Frequently asked questions