Slow Cooker Cranberry Sauce
When stove-top and oven space are in high demand, Slow Cooker Cranberry Sauce is a no-brainer. This classic recipe uses fresh or frozen cranberries and orange juice for extra sweetness and flavor.
Servings 8 servings (1/4 cup each)
Calories 99kcal
Ingredients
- 12 ounces cranberries fresh or frozen, rinsed and picked (see note 1)
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon orange zest from 1 orange (see note 2)
- 1/4 cup orange juice
- 1/8 teaspoon salt
Instructions
- In the bottom of a small slow cooker, add cranberries, sugar, water, orange zest, orange juice, and salt. Cover and cook on HIGH for 3 hours, stirring once every hour.
- Remove the lid and mash the cranberries with a spoon or masher. Continue to cook on HIGH, uncovered, until most of the liquid has evaporated and the sauce has thickened, about 45 minutes longer. Cover and chill until serving time, up to 3 days in advance.
Notes
- Cranberries: Use either fresh or frozen cranberries in this recipe. Fresh cranberries freeze really well, so stock up when you see them. Add frozen cranberries straight to the crock pot (no thawing needed).
- Orange zest and juice: Zest the orange first, then juice it for the sauce. Using orange juice helps create a sweet-tart flavor that balances out the cranberries.
- Yield: This recipe makes 8 servings, 1/4 cup each (2 cups total).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 0.25 cup | Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 68mg | Fiber: 2g | Sugar: 22g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg