Description
A simple and flavorful slow cooker cranberry sauce made with fresh cranberries, orange juice, and warm spices. This easy recipe lets the cranberries naturally burst and thicken into a deliciously tangy and sweet sauce perfect for holiday meals or as a year-round condiment.
Ingredients
Scale
Ingredients
- 1 (12 ounce) package fresh cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Combine ingredients: In the slow cooker, mix fresh cranberries, orange juice, water, white sugar, and ground cinnamon until evenly combined.
- Cook the sauce: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours. Stir the mixture once or twice during cooking. The cranberries will pop open, and the sauce will thicken gradually as it cooks.
- Cool and serve: Once the sauce has thickened, turn off the slow cooker and allow the sauce to cool slightly. Serve the cranberry sauce warm or at room temperature according to preference.
- Store leftovers: Transfer any leftover sauce to an airtight container and refrigerate for up to one week. Note that the sauce will continue to thicken as it cools.
Notes
- Stir the sauce occasionally during cooking to ensure even thickening.
- The sauce will thicken further as it cools, so adjust consistency with a little extra water if needed before serving.
- If you prefer a smoother texture, you can blend the sauce slightly after cooking.
- This cranberry sauce pairs wonderfully with turkey, pork, or as a spread on sandwiches.
