This slow cooker cranberry sauce is super easy and tasty! Just throw in fresh cranberries, sugar, and a hint of orange juice. Let the slow cooker do all the work for you!
I love making this sauce for the holidays. It smells amazing while cooking, and it’s the perfect sweet-tart topping for turkey or even on toast. Yum!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are key! They give the sauce its tart flavor. For a twist, you can use frozen cranberries—just don’t thaw them beforehand; they’ll work great straight from the freezer.
Sugar: Granulated sugar helps sweeten the tart berries. If you’re looking for a healthier alternative, try honey or maple syrup. Start with less, taste, and adjust as needed.
Orange Juice: Freshly squeezed orange juice brings brightness to the sauce. If you’re out of oranges, lemon juice can provide a different but tasty zing—just use a little less as it’s more tart.
Cinnamon: Ground cinnamon adds warmth and depth. It’s optional, but I love the hint of spice. If you want more spices, a dash of nutmeg or a pinch of allspice can be nice additions!
How Do I Make Sure My Cranberries Burst Perfectly?
The key to great cranberry sauce is ensuring those berries burst open! When using a slow cooker, give your cranberries enough time to break down properly. Here are essential steps to achieve that:
- Start by rinsing and sorting your cranberries to remove any bad ones.
- Combine all ingredients in the slow cooker and stir well to evenly distribute the sugar and flavorings.
- Cook on low for 2 to 3 hours and resist the urge to open the lid frequently—this helps maintain even cooking.
- When you see most cranberries popped and the mixture thickened, give it a gentle stir to reach your desired sauce thickness.
This method ensures a flavorful, perfectly textured sauce that complements your meals beautifully!
Slow Cooker Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup water
- 1/2 teaspoon orange zest (optional for extra flavor)
- 1/4 teaspoon ground cinnamon (optional)
- 1 small sprig of rosemary or other fresh herb for garnish (optional)
Time Needed:
This recipe will take about 15 minutes to prepare and then you’ll need to let it cook in the slow cooker for 2 to 3 hours. After it cools a bit, your delicious cranberry sauce will be ready to serve!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cold water. It’s essential to check for any stems or damaged berries—just toss those bad ones away so your sauce stays nice and tasty!
2. Combine Ingredients:
In the slow cooker insert, mix together the cleaned cranberries, sugar, orange juice, water, orange zest (if using), and ground cinnamon (if you like). Give it a good stir to ensure everything is well combined.
3. Cook it Up:
Cover the slow cooker and set it to low heat. Let it cook for about 2 to 3 hours. Check it out around the 2-hour mark to see if most of the cranberries have burst and the sauce is thickening nicely.
4. Stir and Cool:
Once the sauce reaches a thick consistency and the cranberries are soft, gently stir it to achieve your desired thickness. Turn off the slow cooker and let the cranberry sauce cool for a few minutes. It will continue to thicken as it cools down.
5. Serve it Up:
Transfer the sauce into a lovely serving bowl. If you’d like, garnish it with a sprig of fresh rosemary for a nice touch. Serve it warm or chilled as a perfect pairing for your turkey or as a tasty addition to any meal!
This easy slow cooker cranberry sauce will have your kitchen smelling wonderful while it cooks. It’s the ideal balance of sweet and tart, with a lovely chunky texture. Enjoy your homemade cranberry sauce this holiday season!
Can I Use Frozen Cranberries in This Recipe?
Yes, you can use frozen cranberries! There’s no need to thaw them before adding them to the slow cooker. Just toss them in straight from the freezer, and they will cook down nicely during the cooking time.
How Should I Store Leftover Cranberry Sauce?
Leftover cranberry sauce can be stored in an airtight container in the refrigerator for up to 1 week. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge before using!
Can I Adjust the Sweetness of the Sauce?
Absolutely! If you prefer a less sweet sauce, simply reduce the amount of sugar to your taste. Start with 3/4 cup of sugar and taste it before cooking. You can always add more if you want it sweeter after cooking!
What’s the Best Way to Serve This Sauce?
This cranberry sauce is fantastic served warm or chilled. It pairs perfectly with holiday turkey, but it’s also great on toast, in sandwiches, or as a topping for desserts like cheesecake. Get creative with it!
