Description
This Slow Cooker Cranberry Sauce recipe offers a hands-off way to prepare a classic holiday condiment. The slow cooking process blends fresh cranberries with orange juice, water, sugar, and a hint of cinnamon, resulting in a thick, flavorful sauce perfect for Thanksgiving or festive meals. It’s easy to make, requires minimal prep, and can be enjoyed warm or at room temperature.
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: Place the fresh cranberries, orange juice, water, white sugar, and ground cinnamon into the slow cooker. Stir gently until all ingredients are evenly mixed to ensure consistent flavor and texture.
- Cook the Sauce: Cover the slow cooker and set it to cook on high for 4 hours or on low for 6 hours. During cooking, stir the mixture once or twice to help the cranberries cook evenly. You’ll notice the cranberries start to pop open and the sauce gradually thickens as it cooks.
- Cool and Serve: Once the sauce has thickened to your liking, turn off the slow cooker and allow the sauce to cool slightly. The cranberry sauce can be served warm or at room temperature, depending on your preference.
- Store Leftovers: Transfer any leftover sauce to an airtight container and refrigerate. The sauce will continue to thicken as it cools and can be stored for up to one week.
Notes
- Stirring occasionally during cooking helps prevent sticking and ensures all cranberries cook evenly.
- The sauce thickens further as it cools, so do not worry if it seems a bit runny immediately after cooking.
- You can substitute orange juice with apple juice or water infused with orange zest for a different twist.
- For a chunkier texture, lightly mash some cranberries after cooking.
- This sauce pairs beautifully with turkey, chicken, or as a topping for desserts like cheesecake.
