Slow Cooker Cranberry Sauce
3 h 10 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 3 h | 3 h 10 min |
Introduction
This slow cooker cranberry sauce is sweet, tart, and full of bright orange flavor with almost no hands-on work.
It’s perfect for Thanksgiving, Friendsgiving, or any holiday dinner when you need one less thing to worry about.
The cranberries simmer low and slow with orange, vanilla, and cinnamon, so you get a rich, homemade taste with zero fuss.
Ingredients (8 servings)
Ingredients
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How to Make Slow Cooker Cranberry Sauce
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Prep the cranberries and slow cooker
Rinse the cranberries, pick out any stems or shriveled berries, and drain well.
Zest the orange, then measure out 1/2 cup of fresh orange juice.
Lightly coat the slow cooker insert with cooking spray to help prevent sticking.
-
Load the slow cooker
Add the cranberries, both sugars, orange juice, water, orange zest, vanilla, cinnamon, and salt to the slow cooker.
Stir everything together until the berries are evenly coated and the sugar is moistened.
-
Cook until the berries burst
Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 2 hours.
Stir once or twice during cooking if you can, so the edges do not scorch.
When most of the berries have burst and the sauce looks syrupy, turn off the slow cooker.
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Mash and fine-tune the flavor
Use a wooden spoon or potato masher to smash the cranberries to your preferred texture.
For a thicker sauce, cook uncovered on HIGH for 15 to 30 minutes, stirring once.
Taste the sauce while it is still warm and add more sugar if you like it sweeter.
For more brightness, stir in an extra splash of orange juice or a squeeze of lemon juice.
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Cool, chill, and serve
Let the cranberry sauce cool to room temperature; it will thicken as it cools.
Transfer to an airtight container and refrigerate for at least 2 hours, or up to 10 days.
Serve chilled or gently warm it on the stove or in the microwave before serving.
Substitutions
- Granulated sugar -> maple syrup
- Replace the 3/4 cup granulated sugar with 3/4 cup maple syrup and reduce the water by 2 tablespoons. The sauce tastes richer and more complex, with a cozy maple note that still lets the cranberry flavor shine.
- Brown sugar -> coconut sugar
- Use 1/2 cup coconut sugar instead of brown sugar, keeping all other ingredients the same. You get gentle caramel notes and a slightly less sticky texture, which some people prefer.
- Water -> apple cider
- Swap the 1/4 cup water for apple cider for a cozy fall twist. The sauce becomes a bit tangier and deeper in flavor, with a subtle spiced apple background.
Tips
- Use fresh or frozen cranberries
- Frozen cranberries work just as well; use them straight from the freezer and keep the cooking time the same.
- Avoid overcooking the sauce
- Turn off the slow cooker once the sauce looks glossy and thick, or the flavors can taste dull and jammy.
- Customize the texture
- For chunky sauce, mash lightly; for smoother sauce, mash more or blitz with an immersion blender off heat.
- Let it fully chill
- The sauce thickens a lot in the fridge, so judge the final texture only after it has chilled.
- Make it ahead for the holidays
- Cook the sauce up to a week ahead and refrigerate it, then warm gently on the big day if desired.
Nutrition Facts *
| Energy | 171 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 0 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my cranberry sauce still runny after cooking?
- The sauce may need more time uncovered, so cook on HIGH for 10 to 15 minutes, stirring once. It also thickens a lot while cooling, so let it reach room temperature before deciding to cook it longer.
- Can I reduce the sugar in this recipe?
- You can cut the total sugar by about one third, but the sauce will taste noticeably more tart. Do not remove all the sugar, because it helps the cranberries gel and keeps the texture soft.
- Can I make this cranberry sauce ahead of time?
- Yes, this sauce actually tastes better the next day, after the flavors mingle in the fridge. Store it in an airtight container for up to 10 days, or freeze for up to two months.
- Can I add other flavors like booze or extra spices?
- You can swap some of the water for bourbon or brandy, or add warm spices like cloves or star anise. Add strong spices sparingly at first, because slow cooking can intensify them more than you expect.
Serving Suggestions
This slow cooker cranberry sauce loves company from roasted turkey, charcuterie boards, and even simple weeknight roast chicken.
For a restaurant-style touch, garnish with fresh orange zest and a few whole cranberries right before serving.
Try swirling leftovers into yogurt or oatmeal, which gives you a bright, jammy topping without any extra effort.
Reviews
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Evelyn Wallace: Turned out fine and definitely easy, though a bit sweeter than I prefer so I’ll cut back the sugar next time. One step that confused me was “cook uncovered on HIGH for 15 to 30 minutes” for thickening, are you leaving the lid completely off or just cracked?
: Glad it was easy, Evelyn! For that thickening step, I mean lid completely off (uncovered) on HIGH for 15 to 30 minutes, stirring now and then; and yes, cutting back either sugar a bit should suit a less-sweet sauce.
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Sandra, Dallas, TX: So easy, perfectly tart, and jammy.
: Happy it hit that tart, jammy sweet spot for you, Sandra! 😊
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