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Crockpot Cranberry Sauce

Crockpot cranberry sauce made with fresh berries cooked until they burst into a glossy, spoonable texture. Slow-cooker method with optional extra thickening after uncovering.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 3 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 24 oz fresh cranberries
  • 1.5 cup sugar
  • 1 cup orange juice
  • 0.5 cup water
  • 2 cinnamon sticks
  • 1 tbsp orange zest
  • 0.25 tsp salt pinch

Equipment

  • 1 slow cooker

Method
 

Cook the cranberry mixture
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to the slow cooker. Stir to distribute the sugar and seasonings evenly.
  2. Cover and cook on HIGH for 2 1/2-3 hours, stirring once halfway. Watch for the berries to burst and the sauce to turn glossy as it thickens.
  3. Uncover the slow cooker and mash lightly with a ladle or potato masher. Cook 15-20 minutes more if you want a thicker cranberry sauce, stirring once or twice for an even texture.
  4. Remove the cinnamon sticks and cool the sauce. Chill until ready to serve, or keep it warm for serving to maintain a spoonable consistency.

Notes

For the smoothest finish, mash only lightly so you still get visible berry skins. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace sugar with a 1:1 baking sweetener designed for fruit preserves, then cook until thickened as directed.