Slow Cooker Cranberry Sauce is sweet, tart, and simple to prepare, filling the house with a lovely aroma. This crock pot cranberry sauce makes a delicious Thanksgiving side—serve it with turkey, pork, or alongside your favorite holiday dishes.
The cranberries break down during cooking and the sauce thickens as it cools.
Slow Cooker Cranberry Sauce Recipe
I don’t mind canned cranberry sauce, but homemade has a special appeal. My Nana made hers from scratch and it was wonderful. This slow cooker version is one of the easiest homemade cranberry sauces you can make and it frees up stovetop space for the rest of your meal.
How Sweet Is This Cranberry Sauce?
This recipe leans slightly tart. When I first tried my Nana’s original, it was much sweeter than I preferred, so I cut the sugar in half for this version. You can always add more sweetener after the sauce cooks, while it’s still warm, until it reaches your preferred taste.
- If you prefer a sweeter sauce, increase the sugar.
- You can use white sugar, brown sugar, or a mix of both.
- Maple syrup or honey also work—start with a small amount and adjust after cooking.
How to Make Slow Cooker Cranberry Sauce
Lightly spray the crock with cooking spray or use a crockpot liner. Rinse the cranberries and drain.
Place the cranberries into the slow cooker.
Combine the orange juice (or water) with the sugars and pour the mixture over the berries. If using orange zest, grate it finely and stir it in before cooking.
Notes on Making This Cranberry Sauce
- Stir the sauce about once every hour to help it cook evenly and prevent scorching.
- Use all white sugar, all brown sugar, or a combination—whichever you prefer.
- If you prefer not to use orange juice, plain water works fine.
- For extra holiday flavor, add more cinnamon or a whole star anise while the sauce cooks.
My Nana made cranberry sauce in a pressure cooker; if you like that method, try an Instant Pot version as an alternative.
If you try this slow cooker cranberry sauce, please leave a comment and rating to let me know how you liked it.
Slow Cooker Cranberry Sauce
Ingredients
- 1 (12 oz) pkg fresh cranberries
- 1/2 cup orange juice
- 1/3 cup water
- 1/3 cup brown sugar*
- 1/3 cup white sugar*
- 1/2 teaspoon cinnamon
Optional add-ins
- 1 teaspoon orange zest
- Pinch of ground ginger
- Chopped walnuts
- 1/4 teaspoon vanilla extract
- Pinch of cloves
Instructions
- Add the cranberries to the slow cooker.
- Mix together the orange juice (or water), sugars, and cinnamon; pour over the cranberries.
- Cover and cook on High for 2–3 hours or Low for 4–6 hours, stirring about once an hour to prevent scorching. Cook until the berries have burst but the sauce is not overcooked.
- Taste and adjust sweetener while the sauce is still warm.
- Mash the sauce to your desired texture.
- Serve warm or chilled—note that the sauce will thicken as it cools.
Notes
*Reduce the sugar if you prefer a tarter sauce, and add more after cooking to taste. Adding sugar while the sauce is hot helps it dissolve. You may substitute all white or all brown sugar, or try maple syrup or honey—start with about 1/3 cup and adjust after cooking.
Nutrition
Calories: 79 kcal (approximate)
Additional Info
Course: condiments
Cuisine: American
Resources to make Slow Cooker Cranberry Sauce and more
Enjoy experimenting with flavors and variations—this basic slow cooker method is flexible and forgiving, making it a great go-to for holiday cooking.