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3 h 10 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan
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.
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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.
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.
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.
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.
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.
| 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.
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.
These main dishes are a great match for this recipe.
Post your review and pictures below! ⬇︎ Thanks for your review!
Joseph, Prince Albert: This has become a family favorite. Super easy. We wont eat cranberry sauce any other way.
: Love hearing that, Joseph. Glad it’s become your go-to cranberry sauce!
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.
Sandra, Dallas, TX: So easy, perfectly tart, and jammy.
: Happy it hit the sweet spot for you, Sandra!
Please post your feedback and pictures here. We’d love to hear from you!
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