With its minimal prep time and delectable taste, this slow cooker cranberry sauce recipe will become a staple at your holiday table!
A Note From Kristen
As the holidays roll in, I always turn to this slow cooker cranberry sauce because it is effortless and full of cozy flavor. I love how the cinnamon, vanilla, and orange make the cranberries shine, and the slow cooker handles all the work while my kitchen fills with the best aroma. It is a staple on my table every year, and I also use the leftovers for sandwiches and desserts. The sweetness is easy to adjust, it thickens naturally as it cools, and you can make it ahead which is perfect when things get busy. Happy eating!
~Kristen
5-Stars From Our Readers
“Tried this cranberry sauce for Thanksgiving and all my guests asked for the recipe. This will be a regular on our holiday menu!”
— Ruby
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Cranberry Sauce in a Crock Pot
- Place the cranberries in the slow cooker in an even layer. Pour in the orange juice, sprinkle the sugar over the top, add the vanilla, and tuck in the cinnamon stick.
- Cover and cook on high for 4 hours or on low for 6 hours until the cranberries have softened and the flavors have blended.
- When the time is up, gently mash the cranberries to your preferred texture.
- Let the sauce cool with the lid off so it can thicken.
- Serve as is or add a little orange zest on top for extra brightness. Enjoy!
Serving Ideas
- Spoon it alongside your Thanksgiving or Christmas main dish. It adds brightness and balances richer flavors. It also pairs well with my vegetarian roast and shepherd’s pie for vegetarian options!
- Add it to leftover sandwiches for extra moisture and a burst of sweet tart flavor.
- Swirl it into yogurt or oatmeal for a festive breakfast.
- Use it as a topping for cheesecake, vanilla ice cream, or layered parfaits.
Storage and Reheating
Once the cranberry sauce cools, store it in an airtight container in the fridge for up to 10 to 14 days. The flavors actually improve after a day or two. For longer storage, freeze it in a freezer-safe container or bag for up to 2 months and thaw it in the fridge overnight. To rewarm it, heat it gently in a saucepan over low heat, adding a splash of water or orange juice if it thickens too much.
Kristen’s Top Tips
- Get the right consistency: The sauce thickens as it cools, so give it time. If it is still thinner than you want, let it cook uncovered on low for a bit to reduce.
- Balance the sweetness: Cranberries are tart, so start with the suggested sugar and adjust after tasting. The flavor will deepen after chilling.
- Play with spices: Cinnamon and vanilla are classic, but a pinch of cloves, nutmeg, or a little fresh ginger can add something new.
- Add simple garnishes: A little orange zest brightens the flavor and looks pretty. For extra texture, sprinkle chopped walnuts or pecans on top before serving!
Frequently Asked Questions
Can I make cranberry sauce ahead of time?
Absolutely! Cranberry sauce can be made several days in advance. It keeps well in the fridge and the flavors often improve after a day or two.
Is it possible to make cranberry sauce without a slow cooker?
Yes, you can make it on the stovetop by simmering the ingredients over medium heat until the cranberries burst and the sauce thickens.
How can I sweeten cranberry sauce naturally?
You can use honey, maple syrup, or even apple sauce as natural sweeteners in place of granulated sugar.
How do I know when the cranberry sauce is done cooking?
The cranberry sauce is done when the berries have burst and the sauce has reached a jam-like consistency. It will thicken more as it cools.
Is cranberry sauce vegan?
This cranberry sauce can be vegan, depending on the sugar used. Be sure to use a vegan sugar option if that’s a concern.
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Slow Cooker Cranberry Sauce
Ingredients
- 16 ounces whole cranberries frozen or fresh
- ¾ cup orange juice
- ¾ cup granulated sugar of choice I like to use brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 1 cinnamon stick
- orange zest optional for garnishing
Instructions
- In a slow cooker, add the cranberries, orange juice, sugar, vanilla and the cinnamon stick.
- Place the lid on and then set the slow cooker to high heat for 4 hours, or low heat for 6 hours.
- Once the cooking time is up, lightly mash the cranberries to your desired consistency with a wooden spoon or spatula, then allow the cranberry sauce to set and cool. The sauce will thicken considerably as it cools.
- Serve and enjoy!
Notes
Storage Tips:
- Fridge: Once your cranberry sauce has cooled to room temperature, transfer it to an airtight container. It’ll keep in the fridge for up to 10-14 days.
- Freezer: Spoon it into a freezer-safe airtight container or a zip-top bag with as much air removed as possible. It can be frozen for up to 2 months. When you’re ready to use it, defrost it in the fridge overnight.
- Reheating (optional): If you prefer your cranberry sauce warm, it’s simple to reheat. Just place the desired amount in a saucepan over low heat, stirring occasionally, until it’s gently warmed through. If it seems too thick once reheated, you can stir in a little water or orange juice to reach your desired consistency.
Tried this cranberry sauce for Thanksgiving and all my guests asked for the recipe. This will be a regular on our holiday menu!
I was juggling a lot of dishes for Thanksgiving but this cranberry sauce was a cinch to make in the slow cooker. It’s a keeper to use every holiday from now on.
What a great idea! I never thought about using my slow cooker for cranberry sauce, but duh! This recipe was excellent! Thank you for sharing 🙂
Cooking this recipe is a whole lot better than buying the canned version with too much preservatives. I love the tangy and zesty taste to it and it was the perfect combination to the steak I cooked for dinner lastnight. I will be making this again for our Christmas dinner. Thank you so much!
I absolutely love cranberry sauce and make it as much as possible during the season. This slow cooker recipe is perfect since it’s so hands off and leaves the oven and stove top for other dishes. I added orange zest to the pot as well as the juice for extra brightness. It’s just sweet enough without being overly so – great recipe!
Made this tangy and sweet cranberry sauce for a friend’s housewarming, and it was truly a crowd-pleaser! I brought it along for some plant-based meatballs, but it ended up pairing perfectly with everything on her spread. Can’t wait to whip this up again for Thanksgiving!
I’m so happy to hear it! That sounds great. Thank you for taking the time to share here! 🙂
I’ve always loved cranberry sauce from the can, but this recipe puts it to shame! This was so easy and the flavors really pop.
This cranberry sauce is delicious! Making it in the slow cooker makes it so easy!
Wow, this slow cooker cranberry sauce is amazing! It’s so easy to make, and it’s packed with flavor. Sauce is perfect for Thanksgiving, Christmas, or any other holiday meal.