Slow Cooker Cranberry Sauce

5 from 56 votes

With its minimal prep time and delectable taste, this slow cooker cranberry sauce recipe will become a staple at your holiday table.

Prep Time5

Cook Time4

Total Time4 5

Course: Condiments, Sauces

Cuisine: American, Thanksgiving

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 354kcal

Author: Kristen Wood

Equipment

Slow Cooker

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

US Customary - Metric

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!

Video

Notes

The natural pectin in cranberries will cause your sauce to thicken as it cools, but if you find it's not quite as thick as you'd like, don't fret. A longer cool-down period can often do the trick. Alternatively, you can put the sauce back into the slow cooker on a low setting, uncovered, to allow some of the liquid to evaporate.

Don't be afraid to get creative with spices! While cinnamon and vanilla are classic choices, adding a pinch of cloves or nutmeg can introduce a new warmth to the sauce. If you're feeling adventurous, a bit of grated ginger can add a nice zing.

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.

Nutrition