This easy slow cooker cranberry sauce uses just a handful of ingredients and requires minimal hands-on time. Add everything to the slow cooker, set the heat, and let it simmer while you focus on other holiday dishes. It’s also great to make ahead for a low-stress celebration.
Why You’ll Love This Cranberry Sauce Recipe
- Homemade cranberry sauce is brighter and fresher tasting than canned varieties.
- It’s remarkably simple: combine the ingredients in the crockpot, stir occasionally, and let it cook without constant supervision.
- Only a few pantry staples are needed, so it’s easy and worth preparing from scratch.
Ingredients You’ll Need
- Cranberries — fresh or frozen will work. Fresh are ideal when in season; rinse and discard any soft or discolored berries.
- Orange juice — fresh or store-bought pulp-free juice is fine. A bit of fresh orange zest added at the end brightens the flavor.
- Brown sugar — provides depth; you can substitute white sugar, a 50/50 mix, or use maple syrup for a different sweetness profile.
- Cinnamon — a pinch or a cinnamon stick for warm, cozy notes.
- Optional add-ins — orange zest and a splash of vanilla extract are lovely stirred in at the end.
How To Make This Slow Cooker Cranberry Sauce
- Combine the brown sugar, cinnamon, orange juice, and 1/3 cup water in a bowl. Add orange zest if using and whisk until smooth.
- Add the cranberries to the slow cooker, then pour the liquid mixture over them.
- Cook on high for 3–4 hours or low for 7–8 hours, until most berries have burst and the sauce is bubbly. Stir about once an hour to prevent sticking or scorching.
- Taste and adjust sweetness or add optional vanilla and more orange zest to your preference. Mash slightly if you prefer a smoother texture.
Recipe Variations
- If using frozen cranberries, there’s no need to thaw them first; reduce added water since frozen berries release extra liquid as they thaw.
- Swap brown sugar for white sugar, a 50/50 mix, or maple syrup for a different flavor profile.
- Substitute water for orange juice in a pinch, though the citrus brightens the sauce.
Tips and Notes
- Stir the sauce every hour to promote even cooking and prevent scorching on the bottom of the slow cooker.
- The sauce will thicken as it cools, so don’t worry if it seems a little loose while hot.
- Serve warm or chilled—both temperatures work well depending on your menu.
- When selecting fresh cranberries, choose firm, shiny berries without brown spots. They should feel taut when squeezed.
Frequently Asked Questions
Leftover cranberry sauce is versatile: use it on sandwiches with leftover turkey, spoon it over yogurt, pancakes, or waffles, add it to savory dishes like meatballs or pork, serve it over ice cream, or include it on a cheese board.
No—there’s no need to remove seeds before cooking. They soften as the berries burst and won’t affect the texture.
The sauce thickens as it cools. To speed thickening, remove the slow cooker lid toward the end of cooking to allow excess liquid to evaporate.
Yes. Making it a few days ahead helps the flavors meld and makes holiday day less hectic.
Cool the sauce to room temperature, then store in an airtight container in the refrigerator for up to about a week. Reheat or serve chilled as desired.
Yes. Once fully cooled, freeze in a freezer-safe container or bag for up to six months. Thaw in the refrigerator before using.
Canning is not recommended for this recipe; follow tested canning guidelines if you plan to preserve cranberries long-term.
Recipe
Slow Cooker Cranberry Sauce
Equipment
- Slow cooker
Ingredients
- 12 ounces fresh cranberries (1 package)
- 1/2 cup orange juice
- 1/3 cup water
- 1/2 to 2/3 cup brown sugar
- 1/2 teaspoon cinnamon
Optional Add-ins
- 1 teaspoon orange zest (while cooking or after)
- 1 splash vanilla extract
Instructions
- Combine brown sugar, cinnamon, orange juice, and water in a bowl. Add orange zest if using and whisk to combine.
- Add the cranberries to the slow cooker.
- Pour the liquid over the cranberries.
- Cook on high for 3–4 hours or on low for 7–8 hours, until cranberries burst and sauce is bubbly. Stir once every hour to prevent scorching.
- Taste and stir in extra sweetener or add-ins like vanilla extract or more orange zest as desired.
- Mash the sauce slightly if you prefer a smoother texture.
Nutrition
Calories: 80 kcal |
Carbohydrates: 20 g |
Protein: 0.3 g |
Fat: 0.1 g
More Recipes You May Like
- Slow Cooker Turkey Breast
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- Slow Cooker Cranberry Meatballs
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