Why You’ll Love This Recipe

I love how little effort this cranberry sauce requires. After adding everything to the slow cooker, I only need to stir it occasionally while the cranberries soften and naturally thicken.

I also prefer homemade cranberry sauce because I can easily control its sweetness and texture. I can leave some berries whole for a chunkier sauce or mash them for a smoother consistency.

The orange juice and zest add a bright citrus flavor that balances the tart cranberries, while cinnamon provides just enough warmth to make this sauce especially fitting for a holiday meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

24 ounces fresh or frozen cranberries
1 cup granulated sugar
½ cup packed brown sugar
1 cup orange juice
1 tablespoon orange zest
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt

Directions

I rinse the cranberries under cold water and discard any berries that are damaged or overly soft. When I use frozen cranberries, I add them directly to the slow cooker without thawing.
I place the cranberries in a 4- to 6-quart slow cooker.
I add the granulated sugar, brown sugar, orange juice, orange zest, cinnamon, nutmeg, and salt.
I stir everything together until the cranberries are evenly coated.
I cover the slow cooker and cook on HIGH for about 2 to 3 hours or on LOW for 5 to 6 hours. I stir the mixture once or twice during cooking when convenient.
Once most of the cranberries have burst and the sauce has started to thicken, I gently mash some of the remaining whole berries with the back of a spoon. I leave as many whole berries as I want for my preferred texture.
I stir in the vanilla extract near the end of cooking.
If I want a thicker cranberry sauce, I remove the lid and continue cooking on HIGH for approximately 20 to 30 minutes, stirring occasionally.
I turn off the slow cooker and let the cranberry sauce cool. I keep in mind that it thickens considerably as it cools.
I serve the sauce warm, at room temperature, or chilled.

Servings and Timing

This Slow Cooker Cranberry Sauce makes approximately 10 to 12 servings, depending on how much I serve with each meal.

Prep time: 10 minutes
Cook time on HIGH: 2 to 3 hours
Cook time on LOW: 5 to 6 hours
Optional uncovered cooking time: 20 to 30 minutes
Total time: approximately 2 hours 40 minutes when cooked on HIGH
Servings: 10 to 12

I usually choose the HIGH setting when I make the sauce on the same day as my holiday meal. If I have plenty of time, I use LOW and let the cranberries cook gently while I prepare other dishes.

Variations

For apple cranberry sauce, I add one peeled and finely diced apple to the slow cooker. The apple softens as it cooks and adds natural sweetness and texture.

When I want a stronger citrus flavor, I add extra orange zest or replace a small portion of the orange juice with freshly squeezed lemon juice.

For cranberry pear sauce, I add a peeled and diced ripe pear. I like how its mild sweetness balances the tart cranberries.

If I want more holiday spice, I add a cinnamon stick and a small pinch of ground cloves or allspice. I remove the cinnamon stick before serving.

For a less sweet cranberry sauce, I reduce the granulated and brown sugar. I taste the sauce toward the end and adjust the sweetness if necessary.

Storage/Reheating

I let the cranberry sauce cool before transferring it to an airtight container. I store it in the refrigerator for up to 7 to 10 days.

For longer storage, I place the cooled cranberry sauce in a freezer-safe container, leaving a little room for expansion. I can freeze it for up to about 2 months. I thaw it overnight in the refrigerator before serving.

Because cranberry sauce tastes great cold or at room temperature, I don’t always reheat it. When I want it warm, I place it in a small saucepan over low heat and stir occasionally until heated through. I can also microwave individual portions in short intervals.

If the refrigerated sauce becomes thicker than I prefer, I stir in a small splash of orange juice or water until I reach the consistency I want.

FAQs

Can I use frozen cranberries for Slow Cooker Cranberry Sauce?

Yes. I can use frozen cranberries without thawing them first. I add them directly to the slow cooker and follow the recipe as written. I may need to allow a little additional cooking time if the frozen berries temporarily lower the temperature inside the slow cooker.

Why is my cranberry sauce still runny?

I remember that cranberry sauce naturally thickens as it cools because cranberries contain pectin. If my sauce still looks too thin near the end of cooking, I remove the lid and cook it on HIGH for another 20 to 30 minutes so some excess liquid can evaporate.

Can I make Slow Cooker Cranberry Sauce ahead of time?

Yes. In fact, I often prefer making it ahead because the sauce has time to chill and thicken. I prepare it one or two days before my meal, refrigerate it in an airtight container, and serve it chilled or bring it to room temperature before serving.

How can I make cranberry sauce less tart?

I add a little more sugar, brown sugar, maple syrup, or orange juice when I want a sweeter sauce. I make adjustments gradually because I still want some of the cranberries’ natural tartness to balance a rich holiday meal.

What can I do with leftover cranberry sauce?

I use leftover cranberry sauce in turkey sandwiches, spread it on toast, spoon it over oatmeal or yogurt, or serve it with roasted chicken or pork. I can also swirl it into baked goods or use it as a sweet-tart topping for cheesecake.

Conclusion

Slow Cooker Cranberry Sauce is one of my favorite ways to make a traditional holiday side dish with minimal hands-on work. I love the combination of tart cranberries, sweet sugar, fresh orange, and warm spices, and the slow cooker allows those flavors to develop while I concentrate on the rest of my meal.

Slow Cooker Cranberry Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An easy homemade slow cooker cranberry sauce with tart cranberries, fresh orange, warm spices, and just the right amount of sweetness. It is a convenient make-ahead holiday side dish that thickens beautifully as it cools.

Author: Laura
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Yield: 10 to 12 servings
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegan

Instructions

Rinse fresh cranberries under cold water and discard any damaged or overly soft berries. Frozen cranberries can be used directly without thawing.
Place the cranberries in a 4- to 6-quart slow cooker.
Add the granulated sugar, brown sugar, orange juice, orange zest, cinnamon, nutmeg, and salt.
Stir until the cranberries are evenly coated with the other ingredients.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours, stirring once or twice during cooking when convenient.
When most of the cranberries have burst and the sauce has started to thicken, gently mash some of the remaining berries with the back of a spoon, leaving some whole if a chunkier texture is desired.
Stir in the vanilla extract near the end of cooking.
For a thicker sauce, remove the lid and continue cooking on HIGH for 20 to 30 minutes, stirring occasionally.
Turn off the slow cooker and allow the cranberry sauce to cool. The sauce will thicken considerably as it cools.
Serve warm, at room temperature, or chilled.

Notes

Fresh or frozen cranberries work well, and frozen cranberries do not need to be thawed before cooking.
For apple cranberry sauce, add 1 peeled and finely diced apple.
For stronger citrus flavor, add extra orange zest or replace a small portion of the orange juice with fresh lemon juice.
For cranberry pear sauce, add 1 peeled and diced ripe pear.
For extra holiday spice, add a cinnamon stick with a small pinch of ground cloves or allspice, removing the cinnamon stick before serving.
For a less sweet sauce, reduce the granulated and brown sugar and adjust the sweetness near the end of cooking.
The sauce naturally thickens as it cools. If it is too thin after cooking, cook uncovered on HIGH for another 20 to 30 minutes.
Store cooled cranberry sauce in an airtight container in the refrigerator for 7 to 10 days.
Freeze cranberry sauce in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator.
If chilled cranberry sauce becomes too thick, stir in a small splash of orange juice or water before serving.

Nutrition

Serving Size: 1/12 of recipe
Calories: 170 kcal
Sugar: 37 g
Sodium: 15 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 1 g
Cholesterol: 0 mg