Crockpot Cranberry Sauce

small bowl of cranberry sauce on Thanksgiving table.

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This homemade cranberry sauce is sweet, tart, and full of fresh flavor, and you can make it in either the Crock Pot or on the stovetop. It thickens beautifully as it cools and can be prepared days ahead, making it a simple and reliable side dish for your Thanksgiving or holiday table.

Prep Time5

Cook Time3 45

Total Time3 50

Course: Side Dishes

Cuisine: American

Keyword: Crock Pot, Homemade Cranberry Sauce, slow cooker

Servings: cups

Calories: 125kcal

Author: Lois

Equipment

Ingredients

12 ounce bag fresh cranberries
1 cup sugar
½ cup water
½ cup orange juice
½ teaspoon cinnamon
1 tablespoon orange zest

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Instructions

Place all the ingredients in the crock pot and stir.
Cover and cook on high for about 3 hours.
Remove the lid, stir and mash some of the cranberries.
Continue to cook uncovered for another 45 minutes or until the sauce has thickened and most of the cranberries have popped.
Let cool before serving or place in a container to store in the refrigerator.
This sauce also freezes well.

Notes

Stovetop Directions

Combine cranberries, sugar, and water (or orange juice) in a medium saucepan and bring to a gentle boil.
Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the berries burst and the sauce thickens.
Remove from heat and let it cool completely so it can finish setting.

Prep Ahead Tips

Let the cranberry sauce cool, then store it in an airtight container in the refrigerator for up to a week.
If making further in advance, freeze it and thaw in the fridge overnight before serving.
Stir well to bring back the smooth texture.

Nutrition