Slow Cooker Cranberry Sauce (Easy & Make-Ahead)
If you want cranberry sauce that’s better than the caned (with zero stovetop babysitting) this slow cooker version is your new holiday shortcut! Just toss in fresh or frozen cranberries, a splash of orange juice, a bit of brown sugar, and let it bubble away until it’s bright, jammy, and perfectly tart-sweet. Make it ahead and check one more thing off your holiday to-do list!
5 star review
“This recipe is SO EASY and so delicious! It’s PERFECT for bringing to a potluck Friendsgiving or just use it to make your Thanksgiving feast just a little easier. I love the hack of using the slow cooker so I don’t have to monitor it closely. I’m never going back to canned cranberry sauce.”
– Laurel
A Special Yet Simple Homemade Cranberry Sauce in the Crockpot
If you’re bringing a dish to a holiday party this year, then slow cooker cranberry sauce is the perfect holiday classic to bring along. It will seem so special that you made it, and only you & I will know that it’s secretly simple to make.
And honestly, can you get any simpler than 4 ingredients? Trust me, your friends & family will be piling this sauce on their plates like it’s nobody’s business. I absolutely love leaning on my trusty ol’ slow cooker for holiday prep, like my effortless slow cooker potatoes and slow cooker sweet potato casserole, and this homemade cranberry sauce is no exception.
It has the best texture when it’s refrigerated then served chilled or at room temperature, so it’s literally the perfect dish to make ahead! If you’re planning a Thanksgiving or holiday meal, this can be made up to THREE days ahead of time! Now, let’s have a moment for the star of this show – cranberries. Did you know that cranberry sauce doesn’t have to be hogged by Thanksgiving & Christmas?
In fact, this sauce freezes really well. So if you happen to snag a bunch of fresh cranberries when they’re in season, you can make this sauce and freeze it for later. I love leftover cranberry sauce in turkey sandwiches (no brainer), served over cream cheese as the easiest app ever, and even blended into smoothies. Yum!
Quick note, too, that when it comes to the orange juice, you can buy a little bottle of freshly squeezed orange juice to make your life easier. Finally I use two kinds of sugar because brown sugar adds depth while the flavor of pure cane sugar is pure magic. If all you have on hand is granulated sugar, you can swap that out for both.
Welcome to My Kitchen! Let’s Make Crockpot Cranberry Sauce
Testing Notes for the Perfect Homemade Cranberry Sauce
- Sweeten to Taste: Now listen, I personally prefer my cranberry sauce a little tart. But if you prefer sweeter sauce, use 1 cup or more of sugar. If you’re not sure which camp you fall in, go with the ⅔ cup then taste it. If it’s not sweet enough for your liking, add more sugar and cook it a little longer to dissolve the sugar.
- Only Pure Vanilla, Please: For the vanilla, only add it if you have pure vanilla extract, which adds a lovely floral, sweet flavor. If you have imitation vanilla, don’t add it, since that’ll make your cranberry sauce taste like a fake birthday cake. We’re getting festive here, but not that festive.
- Timing Matters: Finally, if your slow cooker runs hot or if you’re worried about your cranberry sauce browning, give it a good stir halfway through. Everyone’s slow cooker is different, so keep a close eye on your sauce if it’s your first go-around making it from scratch.
Slow Cooker Cranberry Sauce (Easy & Make-Ahead!)
Ingredients
- 12 oz whole cranberries, fresh or frozen-defrosted (about 4 cups)
- ⅓ cup fresh orange juice
- ⅓ cup brown sugar
- ⅓ cup pure cane sugar
- ½ teaspoon pure vanilla extract
Equipment
Instructions
- Combine all the ingredients in a 6-quart slow cooker, stirring to combine. Cook on high for 2-3 hours, or low for 4-5, or until the cranberries are very soft, begin to pop, and smash easily.
- Note: If you think your slow cooker cooks hot, you have the option to stir the sauce once or twice during cooking to avoid the edges burning. Just be sure to remove the lid, stir, and quickly recover to avoid dropping the heat of the slow cooker too much.
- Once the cranberries have popped, stir well and mash some of the cranberries lightly with a wooden spoon. Taste and adjust for sweetness. If the sauce is too tart, add more sugar ⅓ cup at a time until desired sweetness level is reached. If adding more sugar, set to low for 30 more minutes for the sugar to dissolve.
- Note: At this point the sauce will still seem thin and watery. Allow to cool to at least room temperature (about 1-2 hours) before serving so the sauce can thicken up.
- Carefully transfer the sauce to a bowl or serving container. Serve at room temperature, or refrigerate and serve cold.
Notes
- Make this Recipe Ahead! When it’s done, the sauce will seem thin and watery. It will thicken as it cools (about 1-2 hours) to the perfect spoonable consistency. If making the day you plan to serve, be sure to leave at least an hour for the sauce to thicken after it’s cooked.
- Vanilla: Only use PURE vanilla extract, NOT imitation vanilla extract/vanilla flavor, as it will overpower the sauce. If all you only have imitation vanilla extract, just skip this ingredient.
How long would you keep this sauce in the fridge please?
Hi Claire, 3-4 days covered in the fridge. I hope you enjoy!
So excited to try this! Was just looking for the best way to make cranberry sauce, so perfect timing.
Could you freeze some? I feel like it will make more than I need for the dip recipe I’m making, but would love to have some in the freezer for Christmas too!
Ann, yes, this cranberry sauce freezes so well! I actually just made my batch for Thanksgiving and froze it so I have on less thing to do the day before! Just put it in a freezer-safe container and freeze for up to 3 months. I prefer to let it defrost in the fridge for a day or two before I’m ready to use. I hope you enjoy!
IThis recipe is SO EASY and so delicious! It’s PERFECT for bringing to a potluck Friendsgiving or just use it to make your thanksgiving feast just a little easier. I love the hack of using the slow cooker so I don’t have to monitor it closely. I’m Never going back to canned cranberry sauce (except for nostalgic reasons cuz it is still good in its own way I guess).
Yay, so happy you enjoyed this easy homemade cranberry sauce in the slow cooker! Thanks so much for sharing your thoughts and leaving a review!
This is the most delicious cranberry sauce! And so easy! My husband who has never liked cranberry sauce loved it too! I will definitely be making this for Thanksgiving – it’s going to make my kitchen smell wonderful all day too.
Natalie, how wonderful to heat this one makes “the cut” for the holiday table and that it was a hit with your husband, too. I agree, it makes the house smell better than burning a candle. 🙂 Thanks so much for taking the time to leave a review!
Can you add walnuts or pecans to the cranberry sauce?
I haven’t tested this recipe with either, so if you give it a try let me know. I think adding them at the end of the cooking time should work just fine!
Vary good. Definitely sweet enough. Easy to make and so good.
Kari, so happy to hear you enjoyed this cranberry sauce! Thanks so much for sharing your thoughts and for leaving a review!
This couldn’t have been easier! So glad I made it 2 days before Thanksgiving. My kids loved it.
Larissa, fantastic to hear this cranberry sauce was easy to make ahead and a hit with the family. Thanks so much for taking the time to share your thoughts and leave a review!