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Crockpot Cranberry Sauce

Crockpot cranberry sauce made with fresh cranberries and orange juice for a glossy, spoonable texture. Cook until the berries burst, then lightly mash and chill for a thick, vibrant side.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 24 oz fresh cranberries
  • 1.5 cup sugar
  • 1 cup orange juice
  • 0.5 cup water
  • 2 cinnamon sticks
  • 1 tbsp orange zest
  • 0.25 tsp salt pinch

Equipment

  • 1 slow cooker

Method
 

Cook in the slow cooker
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to the crockpot.
  2. Stir well to combine so the sugar is evenly distributed.
  3. Cover and cook on HIGH for 2 1/2-3 hours, stirring once halfway, until the berries burst and the sauce looks glossy.
Thicken, finish, and serve
  1. Uncover and mash lightly to break up some berries for a thicker texture.
  2. Cook 15-20 minutes more if you want it thicker, with the sauce gently bubbling and thickening.
  3. Remove the cinnamon sticks, then cool and chill for serving later or keep on WARM until ready.

Notes

For the best texture, stir once halfway so the berries cook evenly and don’t scorch on the edges. Store covered in the refrigerator for up to 5 days; it can also be frozen for up to 2 months. For a lower-sugar option, replace the sugar with an equal-measure sugar substitute designed for cooking.