Slow Cooker Cranberry Sauce
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
Scale
- 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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