Basic slow cooker cranberry sauce recipe with fresh cranberries & oranges – no sugar! Use cinnamon, homemade vanilla extract, and/or bourbon to make it unique. I’ll teach you 3 different methods. You’ll never go back to canned cranberry sauce again! Perfect for Thanksgiving.
The best and easiest fresh cranberry sauce recipe! Perfect for Thanksgiving!
Growing up, cranberry sauce was always my favorite dish at the Thanksgiving table. I’d give myself a massive serving, bigger than my second favorite side dish, candied yams.
As an adult, I volunteer to make cranberry sauce for all Thanksgivings and Friendsgivings dinners we attend. Partly because I can make a lot and know that I won’t leave anyone hanging if I dole myself an extra serving or two.
But really, my slow cooker cranberry sauce recipe is SO EASY and hands-off, it requires practically zero work on my behalf! Not that I’m trying to get out of doing work… but if there’s a way to hit the easy button and get something done without sacrificing quality (or dare I say, MAKE IT BETTER), then I’m all about it.
Here’s What You Need
Okay, let’s talk about this super easy 4 ingredient cranberry orange relish, shall we?
- Cranberries. The holidays are the best time to stock up on fresh cranberries, but you can use frozen cranberries if that’s what you have!
- Oranges. The natural sweetness of the oranges counteracts the tartness of the cranberries. You can use whatever oranges you’d like in this recipe.
- Optional Flavors. Traditionalists will likely only use cinnamon and/or vanilla, but you can use ground or freshly grated ginger, spiced wine or bourbon, apples or pears, candied pecans or walnuts… really, the options are endless.
- Sweetener. Ever since we quit processed sugar, I significantly reduce the amount of sweetener we use. Most homemade cranberry sauce recipes use close to 2 cups of sugar. But mine only uses 1/4 cup of pure maple syrup for sweetening!
Slow Cooker Fresh Cranberry Sauce Recipe
The hands-off ease of slow cooker cranberry sauce really makes this the best Thanksgiving recipe ever. You can easily make it a few days ahead of time and chill in the fridge until needed. The flavors meld and make the most delicious cranberry relish of all time!!
Step 1. Add the cranberries, orange zest (I use this zester), and orange juice to your slow cooker. (I use this one.)
Step 2. Stir in maple syrup and any additional flavors. I like to use a couple of cinnamon sticks (and then reuse them for stove-top potpourri!) and a splash of homemade vanilla extract.
Step 3. Cook on high for 4 hours or low for 7 hours.
Step 4. Once finished, gently mash the cranberries with the back of a wooden spoon. Taste test and add additional sweetener if desired.
The sauce will thicken as it cools. Feel free to cool completely and serve at room temperature or chill before your big meal. Don’t forget to save some for turkey sandwiches!
FAQs
Homemade cranberry sauce is good for you! There are no artificial flavors or bad ingredients. Going back a few decades, cranberry sauce always came from a can. I ate it myself growing up and didn’t even know there was an alternative until I was in my early 30’s!
Since then I’ve learned the dangers of high-fructose corn syrup, the canned stuff is officially banned from our house. And no, I don’t make exceptions on holidays.
I’m hoping that once you see how EASY and HANDS OFF this slow cooker cranberry sauce recipe is, you’ll never go back to the can either!
The sauce will thicken as it cools.
Store this homemade cranberry sauce in an airtight container in the fridge for 10-14 days. You can store this in the freezer for up to 2 months.
Instant Pot Homemade Cranberry Sauce
I know I’ve been sharing lately how much I love my Instant Pot (be sure to read this post before you buy!), but I’m going “old school” for this recipe by using my slow cooker.
Now, I’m sure you CAN use your Instant Pot for my easy recipe below, I haven’t done it myself. To be honest, the idea of experimenting on a Thanksgiving staple scares me to death. So I’m sticking with what I know.
For my experimental readers though, feel free to test this “slow cooker to Instant Pot conversion” and let me know how it goes!
Step 1. Follow steps 1-3 in the recipe.
Step 2. Set the “slow cook” function on the Instant Pot.
Step 3. Adjust the pressure to “normal.”
Step 4. Set the timer for 4 hours.
Stove-Top Cranberry Sauce
My stove-top is usually busy with other dishes at Thanksgiving, but if you don’t have a slow cooker or Instant Pot, here’s how you can make homemade cranberry sauce on the stove.
Step 1. Follow steps 1-3 in the recipe.
Step 2. Put the saucepan over medium heat and bring it to a boil.
Step 3. Reduce to a simmer and cook until the sauce is thick and reduced, stirring occasionally.
Step 4. Remove from the heat and let it cool before serving.
More Slow Cooker Recipes
- Slow Cooker Salsa Chicken
- Crock Pot White Chicken Chili
- All-Purpose Slow Cooker Chicken
- Perfectly Tender Slow Cooker Ribs
30 Minute Dinners Sample Meal Plan
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Basic slow cooker cranberry sauce recipe with fresh cranberries & oranges – no sugar! Use cinnamon, homemade vanilla extract, and/or bourbon to make it unique. I’ll teach you 3 different methods. You’ll never go back to canned cranberry sauce again! Perfect for Thanksgiving.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: about 2 cups 1x
- Category: Sides
- Method: slow cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz cranberries (fresh or frozen)
- 3–4 medium to large oranges (I used clementines)
- 2–4 Tbsp maple syrup
- tiniest pinch of salt
- Optional Flavors: a splash of vanilla extract (here’s how to make it at home), pinch(es) of cinnamon OR whole cinnamon sticks, a pinch of ground or freshly grated ginger (as tempting as it may be to pick all of them, it’s really best to pick just one or two)
Instructions
- Place cranberries in the slow cooker.
- Zest and juice all 3 oranges. You need about 1/2 cup of fresh orange juice, so zest and juice the additional orange if necessary.
- Add 2 Tbsp of maple syrup plus any additional flavors, if desired (remember to pick just one or two!).
- Cook on high for 3-4 hours, or on low for 7-8 hours.
- The cranberries will be very soft by this point, so you can mash them with the back of a wooden spoon until they reach your desired consistency.
Notes
- The sauce will thicken slightly as it cools.
- Taste, and add additional sweeter and/or optional flavors as desired.
- Store this homemade cranberry sauce in an airtight container in the fridge for 10-14 days. You can store this in the freezer for up to 2 months.
Nutrition
- Calories: 275
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Could one freeze it? Or should I freeze the cranberries and then use when I want to make the sauce? I really want to stock up!
Love this recipe, how long will it last for once it is made?
It will definitely last for 3 days (the time you eat leftovers before you get tired of them, LOL). I’d say it would be good for up to 5 days.
I will be making this tomorrow! Thank you.
★★★★★
You’re very welcome Lynn!
I like to cook with the slow cooker because it’s easy to prepare and easy to cook. Thank you for another great sauce recipe!
I always make homemade! I usually use orange juice concentrate, but this year I used apple juice concentrate and some honey. I also add a wee bit of cinnamon and cloves. The canned stuff is so sweet…I love the tartness of the cranberries. I think the stovetop is super easy…just let it cook until the cranberries all pop and it’s done. It only takes a few minutes, so not sure why it would need hours of cooking…
I like the slow cooker Lyss because it really concentrates the flavor of the cranberries and gets it super thick!