Slow Cooker Recipes

Recipe: Slow Cooker Cranberry Sauce

Image Credit: Joe Lingeman

Classic cranberry sauce is a must for any Thanksgiving spread. Amid the turkey and sea of sides, it brings a sweet-tart bite that balances this savory feast. This subtly sweet slow cooker version is made to feed a crowd. It's got just enough sugar to balance the puckering bite of the cranberries so they still serve as a bright spot on your holiday plate.

Image Credit: Joe Lingeman

A Base for Any Type of Cranberry Sauce

This recipe gives you the foundation for a basic, traditional cranberry sauce. For the liquid, I like using an even mix of water and fresh orange juice, although this ratio is flexible. Don't have any oranges? Use all water. And if you prefer a sauce with a more forward hint of citrus, go ahead and use all juice. There are plenty of ways to make this sauce your own, from spices to a splash of liquor or flavored extract. Here are a few ideas for inspiration.

Slow Cooker Cranberry Sauce

Makes about 5 1/2 cups; serves 8 to 10

2 1/2 pounds (40 ounces) fresh or frozen cranberries
1 cup granulated sugar
1 cup freshly squeezed orange juice
1 cup water

Place all of the ingredients in a 6-quart or larger slow cooker and stir together. Cover. For a looser cranberry sauce, cook for 3 to 3 1/2 hours on the HIGH setting or 7 hours on the LOW setting. For thicker cranberry sauce, cook on the HIGH setting 4 to 5 hours or the LOW setting 8 to 9 hours. The sauce will continue to thicken as it cools.

Stir the sauce again. Serve warm or cool and store in the refrigerator until ready to serve.

Recipe Notes

  • Make ahead: The cranberry sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
  • Storage: Cranberry sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
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