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
Scale
- 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