Slow Cooker Cranberry Sauce
3 h 10 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
I don't do bland cranberry sauce; this slow cooker version is glossy, jammy, and perfectly sweet-tart with fresh orange, vanilla, and a hint of cinnamon.
It frees up your stove and holds beautifully for Thanksgiving, Friendsgiving, or make-ahead meal prep, plus it doubles as a next-day spread for turkey sandwiches.
Ingredients (10 servings)
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Ingredients
- 1 bag (12 oz) fresh cranberries fresh cranberries 12 oz (12 oz)
- ¾ cup granulated sugar granulated sugar
- ½ cup brown sugar, packed brown sugar 3.43 oz
- ½ cup fresh orange juice Valencia oranges 1.78 ct (for fresh orange juice)
- 1 navel orange, zested navel orange 1 ct
- ¼ cup water water
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- pinch salt (about 1/8 tsp) salt
How to Make Slow Cooker Cranberry Sauce
-
Rinse and sort
Rinse the cranberries and pick out any soft or shriveled berries so the sauce stays bright and clean-tasting.
-
Zest and juice
Zest the orange first, then squeeze out the fresh juice to keep those aromatic oils front and center.
-
Load the slow cooker
Add cranberries, granulated sugar, brown sugar, orange juice, water, orange zest, cinnamon, and salt to a 3 to 4 quart slow cooker and stir to coat the berries evenly.
-
Cook low and slow
Cook on High for about 3 hours or on Low for 6 to 7 hours without lifting the lid for the first 2 hours so the heat stays consistent.
-
Mash and thicken
Stir and lightly mash some berries with a spoon in the last 30 minutes to reach your preferred texture.
If you want it thicker, crack the lid or set it ajar for the final 20 to 30 minutes to let steam escape.
-
Finish with vanilla
Turn off the heat and stir in the vanilla so the aroma stays vivid and not cooked off.
-
Taste and cool
Taste and adjust sweetness or salt to balance the tart bite, then let the sauce cool until it visibly sets and glosses over.
-
Chill for best texture
Transfer to glass containers and refrigerate at least 2 hours, as pectin firms the sauce as it chills.
Substitutions
- Swap granulated sugar with maple syrup
- Use 1/2 cup maple syrup and reduce added water to 2 tablespoons for a rich, caramelly depth and a slightly silkier set.
- Use pomegranate juice instead of orange juice
- Trade 1:1 for a deeper ruby color and a brighter, tannic snap, then add 1 to 2 tablespoons extra sugar if you prefer less tartness.
- Finish with bourbon in place of vanilla
- Stir in 1 to 2 tablespoons bourbon off heat for a warm, oaky finish that complements cinnamon and boosts aroma.
Tips
- Respect the set
- Cranberries are loaded with pectin, so the sauce thickens as it cools, and you should judge final thickness after chilling, not while it is bubbling.
- Spice bloom for bigger flavor
- Whisk the cinnamon into the sugar before adding, which distributes the spice evenly and prevents little hot spots of bitterness.
- Lid management is power
- Keep the lid sealed early for steady heat, then vent in the last half hour if you want a thicker, jammy consistency.
- Texture control like a pro
- Mash a third of the berries for body and leave the rest whole for glossy pops, or blend briefly with an immersion blender for ultra-smooth sauce.
- Salt matters
- That pinch of salt wakes up the cranberries and cuts any harsh edge, so do not skip it even in sweet applications.
- Chill smart and store safely
- Cool uncovered until steam dissipates, transfer to shallow glass containers, then cover and chill for up to 10 days or freeze up to 3 months.
Nutrition Facts *
| Energy | 161 | kcal |
|---|---|---|
| Protein | 0 | g |
| Total Fat | 0 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce looks thin right after cooking, did I mess up?
- Probably not, because it thickens as it cools due to natural pectin, so let it rest 20 to 30 minutes, then chill and reassess before reducing further.
- How do I fix sauce that is too tart or too sweet?
- For tart sauce, stir in 1 to 2 tablespoons sugar or maple syrup while warm, and for overly sweet sauce, add 1 to 2 teaspoons lemon juice or extra orange zest to sharpen it.
- Can I use frozen cranberries?
- Yes, use them straight from the freezer without thawing and add about 15 to 20 minutes to the cook time on High.
- Why are the edges scorching in my slow cooker?
- Your cooker runs hot or the batch is too small, so add 1 to 2 tablespoons water, stir every hour, and consider using the Low setting or a smaller cooker.
- Can I double the recipe?
- Yes, in a 6 quart slow cooker, and you should add 30 to 45 minutes to the total time and stir a bit more often to keep heat even.
- When should I add alcohol like bourbon or orange liqueur?
- Always stir it in at the end off heat to preserve the aroma and avoid harshness.
Serving Suggestions
Holiday classic meets real flavor control, and if you are feeling feisty, finish with a glug of Grand Marnier or a star anise while it cools for a sultry citrus-spice note.
Serve with roast turkey or pork, spoon over baked brie with toasted pecans, or swirl into Greek yogurt in the morning for a bright, grown-up breakfast.
More pairings:
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