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Crockpot Cranberry Sauce

Crockpot cranberry sauce cooks slowly with orange juice and zest until most of the berries burst into a thick, glossy sauce. Chill it for at least 2 hours so it finishes setting before serving.
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Prep Time 10 minutes
Cook Time 6 hours
Chilling 2 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh, rinsed and picked over
  • 1 cup granulated sugar
  • 0.5 cup orange juice
  • 1 tsp orange zest finely grated

Equipment

  • 1 3- to 4-quart slow cooker

Method
 

  1. Combine the cranberries, sugar, orange juice, and orange zest in a 3- to 4-quart slow cooker and stir to coat.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, stirring once halfway through, until most of the cranberries have burst and the sauce has thickened.
  3. Transfer the sauce to a serving bowl and let it cool.
  4. Cover and refrigerate for at least 2 hours to finish setting.

Notes

For the thickest texture, let the sauce chill for the full 2 hours. Store covered in the refrigerator for up to 10 days, or freeze for up to 2 months. For a lower-sugar option, use a 1:1 granulated sugar substitute.