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Slow Cooker Cranberry Sauce

Perfect homemade cranberry sauce for the Holidays! Tastes and smells wonderful!
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 876.4 kcal

Equipment

  • 1 Slow Cooker A standard 4-6 quart slow cooker is suitable.
  • 1 Measuring Cups For accurately measuring liquids and sugars.
  • 1 Spatula or wooden spoon For stirring ingredients and scraping the sides of the slow cooker.

Ingredients
  

Main

  • ½ cup orange juice
  • ½ cup water
  • ½ cup brown sugar
  • ½ cup white sugar
  • ¼ teaspoon ground cinnamon
  • 1 12 ounce package fresh cranberries

Instructions
 

  • Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
  • Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

Notes

For a richer, more aromatic sauce, consider using freshly squeezed orange juice. You can also add 1-2 teaspoons of orange zest along with the cranberries for an intensified citrus note. A pinch of ground cloves or a whole star anise can be added during the initial cooking phase for more complex spice, remembering to remove the whole spices before serving. To prevent the cranberries from sticking or scorching, ensure regular stirring as specified. The sauce will thicken further as it cools, so don't overcook it to an overly jammy consistency in the slow cooker.