This easy slow cooker cranberry sauce uses just a handful of ingredients and practically makes itself. Toss everything into the slow cooker, let it simmer while you finish other holiday dishes, and enjoy a bright, homemade sauce that’s perfect to prepare ahead for a less stressful celebration.
Using the slow cooker saves valuable stovetop space during busy holiday cooking. While cranberry sauce on the stove is quick, the crockpot lets you set it and forget it—only occasional stirring is needed—freeing burners for other sides.
Why You’ll Love This Cranberry Sauce Recipe
- Homemade cranberry sauce has a brighter, fresher flavor than canned varieties.
- It’s incredibly simple—combine the ingredients in the slow cooker and let it do the work, stirring occasionally.
- Only a few pantry staples are required, so it’s worth making from scratch rather than buying pre-made sauce.
Ingredients You’ll Need
- Cranberries — fresh or frozen work, though fresh are preferred when in season. Rinse and discard any soft or discolored berries.
- Orange juice — fresh or bottled pulp-free juice. A bit of fresh orange zest added at the end brightens the sauce, so keep an orange handy if possible.
- Brown sugar — or use white sugar, a 50/50 mix, or maple syrup to taste.
- Cinnamon — about a half teaspoon for warmth; you can substitute a cinnamon stick if you prefer.
- Optional add-ins — orange zest stirred in while cooking or at the end, and a splash of vanilla extract added after cooking.
How To Make This Slow Cooker Cranberry Sauce Recipe
- In a bowl, combine the brown sugar, cinnamon, orange juice, and 1/3 cup water. Add orange zest if using and whisk until dissolved.
- Place the cranberries in the slow cooker and pour the liquid over them.
- Cook on high for 3–4 hours or on low for 7–8 hours, until most cranberries have burst and the sauce is bubbling. Stir every hour to prevent scorching.
- Taste and adjust sweetness or add optional vanilla extract and more orange zest if desired.
- If you prefer a smoother texture, mash the sauce lightly before serving.
Recipe Variations
- If using frozen cranberries, there’s no need to thaw first; reduce added water slightly because frozen berries release liquid as they cook.
- Swap brown sugar for white sugar, a 50/50 mix, or maple syrup depending on flavor preference.
- Use water in place of orange juice in a pinch, though orange juice adds bright citrus notes.
Tips and Notes
- Stir the sauce every hour to ensure even cooking and prevent burning along the sides or bottom of the cooker.
- The sauce will thicken as it cools, so allow it to rest before deciding if it needs further reduction.
- Serve warm or chilled; both are delicious.
- To check cranberry freshness, squeeze a berry—fresh ones are firm and shiny without brown spots.
Frequently Asked Questions
Leftover cranberry sauce is versatile: use it in sandwiches with leftover turkey, spoon it over yogurt or pancakes, serve it with pork or chicken, mix into meatballs, dollop on ice cream, or include it on a cheese or charcuterie board.
No. Cranberry seeds are small and soft once cooked, so there’s no need to remove them before making sauce.
The sauce naturally thickens as it cools. To thicken it further while cooking, remove the lid and let excess liquid evaporate.
Yes. Making it a few days in advance improves flavor and texture as the ingredients meld. Store chilled until ready to serve.
Cool to room temperature, then refrigerate in an airtight container for up to about a week. Reheat gently or serve chilled.
Yes—freeze in a freezer-safe container or bag for up to six months. Cool fully before freezing.
This recipe has not been tested for home canning, so canning is not recommended without following a tested, safe canning recipe.
Recipe
Slow Cooker Cranberry Sauce
Equipment
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Slow cooker
Ingredients
- 12 ounces fresh cranberries
- ½ cup orange juice
- ⅓ cup water
- ½ to ⅔ cup brown sugar
- ½ teaspoon cinnamon
Optional Add-ins
- 1 teaspoon orange zest
- 1 splash vanilla extract
Instructions
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Combine the brown sugar, cinnamon, orange juice, and water in a bowl. Add orange zest if using.
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Place the cranberries into the slow cooker.
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Pour the liquid over the cranberries.
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Cook on high for 3–4 hours or on low for 7–8 hours, until cranberries have burst and the sauce is bubbly. Stir every hour to prevent scorching.
-
Taste and adjust sweetness or add optional vanilla and extra orange zest if desired.
-
Mash the sauce lightly if you prefer a smoother texture.
Nutrition
More Recipes You May Like
- Slow Cooker Turkey Breast
- Slow Cooker Whole Chicken
- Crockpot Pineapple Chicken
- Slow Cooker Honey Chipotle Chicken
- Slow Cooker Cranberry Meatballs
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