Print

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.

Ingredients

  • 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

Instructions

  1. Rinse fresh cranberries under cold water and discard any damaged or overly soft berries. Frozen cranberries can be used directly without thawing.
  2. Place the cranberries in a 4- to 6-quart slow cooker.
  3. Add the granulated sugar, brown sugar, orange juice, orange zest, cinnamon, nutmeg, and salt.
  4. Stir until the cranberries are evenly coated with the other ingredients.
  5. 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.
  6. 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.
  7. Stir in the vanilla extract near the end of cooking.
  8. For a thicker sauce, remove the lid and continue cooking on HIGH for 20 to 30 minutes, stirring occasionally.
  9. Turn off the slow cooker and allow the cranberry sauce to cool. The sauce will thicken considerably as it cools.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-cranberry-sauce-recipe/