This slow cooker cranberry sauce is the easiest way to make everyone's favorite holiday side - rich, glossy, and bursting with tart-sweet flavor. With just five simple ingredients, this cranberry sauce in the crockpot practically makes itself while you prep the rest of your meal. The slow cooker gently simmers fresh cranberries with orange juice, sugar, and cinnamon until thick and jammy, filling your kitchen with the warm, cozy scent of the holidays.
Homemade cranberry sauce has never been simpler or more foolproof. No stirring over the stove or worrying about boiling sugar. Just toss everything into the crockpot, set it, and let time do the work. You'll end up with perfectly balanced flavor that's fresh, slightly tangy, and perfectly sweetened.
This is one of those make-ahead recipes that's a total lifesaver for Thanksgiving or Christmas. You can prepare it a few days early, store it in the fridge, and serve it warm or chilled on the big day. It's an effortless, crowd-pleasing upgrade from canned cranberry sauce that adds brightness and color to any holiday table.
Why You'll Love This Recipe
- No stove required. Just combine everything in your slow cooker, set the timer, and walk away. It's the easiest cranberry sauce you'll ever make.
- Perfectly balanced flavor. This slow cooker cranberry sauce recipe is sweet, tart, and lightly spiced with cinnamon for that cozy holiday warmth.
- Make-ahead friendly. Cook it days before your holiday meal! It thickens beautifully as it chills.
- Versatile and festive. Serve with turkey, ham, or over cheesecake, yogurt, and even pancakes the next morning.
Jump to:
Ingredients and Substitutions
To make this delicious slow cooker cranberry sauce, you will need the following ingredients (see recipe card below for quantities):
- fresh cranberries - Use a standard 12-ounce bag of fresh cranberries, rinsed and drained. Frozen cranberries work too and there's no need to thaw first.
- orange juice - Adds brightness and subtle citrus flavor. You can substitute apple juice or cranberry juice for a slightly different twist.
- water - Helps thin out the sauce so it doesn't reduce too quickly.
- white sugar - Balances the cranberries' tartness. Try brown sugar, honey, or maple syrup for a deeper, caramel-like sweetness.
- ground cinnamon - Adds warm spice and cozy aroma. Substitute a cinnamon stick, a pinch of nutmeg, or pumpkin pie spice for variation.
Equipment
You'll also need a slow cooker (crockpot), measuring cups and spoons, and a wooden spoon or spatula for stirring. Optional tools include a zester if you plan to add orange zest and a heatproof container for storing leftovers.
Instructions
- Add ingredients. Combine all ingredients (cranberries, orange juice, water, sugar, and cinnamon) in the slow cooker. Stir until evenly mixed.
- Cook. Cover and cook on high for 4 hours or on low for 6 hours, stirring once or twice during cooking. The cranberries should be all popped open should pop open and the sauce will thicken as it cooks.
- Cool and serve. Once thickened, turn off the slow cooker and let the sauce cool slightly. Serve warm or at room temperature.
- Store. Transfer leftovers to an airtight container and refrigerate for up to one week. The sauce will continue to thicken as it cools.
Expert Tip: Pop the Cranberries
As the sauce cooks, you'll hear little pops as the cranberries burst open - that's how you know they're breaking down perfectly. For the smoothest sauce, give it a gentle stir halfway through cooking to help the berries burst evenly and release their natural pectin, which thickens the sauce beautifully.
More Tips and Tricks
- Adjust the sweetness. If you prefer a less-sweet sauce, start with ¾ cup of sugar, then taste and add more later.
- Thicker texture. Leave the lid slightly ajar during the last 30 minutes of cooking to let steam escape and the sauce thicken.
- Add zest. Stir in orange zest or lemon zest before serving for a bright citrusy lift.
- Make it smooth. For a smoother sauce, mash it gently with a potato masher or blend it briefly with an immersion blender.
- Chill for best flavor. Cranberry sauce always tastes better the next day once the flavors meld - perfect for make-ahead holiday prep.
Recipe Variations
- Orange cinnamon cranberry sauce. Add 1 teaspoon orange zest and an extra dash of cinnamon for a spiced, citrusy kick.
- Maple cranberry sauce. Replace half the sugar with maple syrup for a deeper, earthy sweetness.
- Apple cranberry sauce. Swap the water for apple cider and stir in ¼ cup of chopped apples for extra texture.
- Vanilla cranberry sauce. Add ½ teaspoon vanilla extract at the end of cooking for warmth and depth.
- Cranberry chutney style. Stir in chopped pecans, raisins, or a pinch of ground ginger for a chunkier, more savory sauce. See our Cranberry Chutney for tips.
- Citrus twist. Combine orange and lemon juice for a tangier, fresher flavor balance.
Storage
How to Store
Once cooled, transfer the cranberry sauce to an airtight container or jar. Store in the refrigerator for up to 1 week. The sauce will continue to thicken as it chills.
How to Reheat
Reheat gently in a small saucepan over low heat, stirring occasionally until warm. You can also warm it in the microwave in 20-second intervals or in the air fryer at 300°F for 4-5 minutes (in a heat-safe dish) for a just-made taste.
How to Freeze
Freeze cooled cranberry sauce in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the refrigerator before serving and stir well to restore texture.
How to Serve
This crockpot cranberry sauce is a must for Thanksgiving and Christmas, but it's delicious any time of year. Serve it warm or chilled - either way, it adds a pop of color and sweet-tart flavor to every plate. Try it with:
- Cheesecake, yogurt, or ice cream for a sweet twist
- Roast turkey, chicken, or ham
- Mashed potatoes and stuffing
- Pork chops or roast beef
- Pancakes, waffles, or oatmeal for a holiday breakfast
These are my favorite dishes to serve with slow cooker cranberry sauce:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Cranberry sauce is made from fresh cranberries, sugar, and liquid (like water or orange juice). As the cranberries cook, they burst open, releasing natural pectin that thickens the sauce. You can enhance it with spices like cinnamon or nutmeg, or add citrus for brightness.
The sauce naturally thickens as it cools thanks to the cranberries' pectin. For a thicker consistency, cook uncovered for the last 30 minutes or mash some cranberries as it cooks.
The slow cooker method is hands-free and foolproof - no boiling, no burning, and no watching the pot. It frees up your stove for other dishes during the holidays and ensures even, gentle cooking.
Try orange zest, maple syrup, vanilla, or spices like cinnamon and cloves. These add layers of warmth and depth without overpowering the cranberry flavor.
Orange juice adds natural sweetness and acidity that help balance the cranberries' tartness. It also enhances the flavor with subtle citrus notes, giving the sauce a vibrant, fresh taste. The natural pectin in orange juice can also help thicken the sauce slightly, creating a glossy, jammy consistency.
Yes, you can absolutely make honey-sweetened cranberry sauce. Honey adds a more complex, floral sweetness and pairs beautifully with tart cranberries. Just remember that honey darkens a little as it cooks, so your sauce may be slightly deeper in color.
Yes, but be careful not to overcook it. Honey can caramelize or burn if exposed to high heat for too long. In the slow cooker, it's safe to add at the start since the temperature stays gentle, but for the freshest flavor, you can also stir in the honey during the last 30 minutes of cooking instead of at the beginning.
The most common mistakes are using too much liquid, not cooking long enough, or adding sweeteners too late. Overcooking can make the sauce bitter, while undercooking leaves it too runny. Another big one is not letting it cool completely - cranberry sauce thickens as it cools, so if you judge it too early, it might seem thinner than it really is. Also, skipping citrus or spice can make it taste flat, so don't be afraid to add a splash of orange juice or a pinch of cinnamon for balance.
More Cranberry Sauce Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Slow Cooker Cranberry Sauce
- Total Time: 4 hours 5 minutes (or 6 hours 5 minutes)
- Yield: 8-10 servings (2.5 cups total) 1x
- Diet: Vegan
Description
This slow cooker cranberry sauce is sweet, tart, and perfectly spiced. Make this easy cranberry sauce in the crockpot for a stress-free holiday side.
Ingredients
- 1 (12 ounce) package fresh cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Combine all ingredients (cranberries, orange juice, water, sugar, and cinnamon) in the slow cooker. Stir until evenly mixed.
- Cover and cook on high for 4 hours or on low for 6 hours, stirring once or twice during cooking. The cranberries should be all popped open should pop open and the sauce will thicken as it cooks.
- Once thickened, turn off the slow cooker and let the sauce cool slightly. Serve warm or at room temperature.
- Transfer leftovers to an airtight container and refrigerate for up to one week. The sauce will continue to thicken as it cools.
Notes
How to store: Once cooled, transfer the cranberry sauce to an airtight container or jar. Store in the refrigerator for up to 1 week. The sauce will continue to thicken as it chills.
How to freeze: Freeze cooled cranberry sauce in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the refrigerator before serving and stir well to restore texture.
- Prep Time: 5 minutes
- Cook Time: 4 hours on high (or 6 hours on low)
- Category: Sauce
- Method: Slow Cooker
- Cuisine: American
Comments
No Comments