Go Back

Crockpot Cranberry Sauce

Crockpot cranberry sauce made with fresh cranberries, orange juice, and cinnamon sticks for a glossy, jammy texture. Slow-cooked until the berries burst, lightly mashed, then chilled for clean slices or kept warm for serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 24 oz fresh cranberries
  • 1.5 cup sugar
  • 1 cup orange juice
  • 0.5 cup water
  • 2 cinnamon sticks
  • 1 tbsp orange zest
  • 0.05 salt pinch

Equipment

  • 1 cast iron skillet

Method
 

Combine and slow-cook
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to the crockpot. Stir well to combine so the sugar starts dissolving and the mixture looks evenly colored.
  2. Cover and cook on HIGH for 2 1/2-3 hours, stirring once halfway through. Keep going until the berries burst and the sauce turns glossy with thickened juices.
Finish to texture and serve
  1. Uncover, mash lightly with the back of a spoon, and taste for sweetness. Cook 15-20 minutes more on HIGH if you want it thicker.
  2. Remove the cinnamon sticks and let the cranberry sauce cool. Chill until set or keep on WARM for serving.

Notes

For the best spoonable thickness, let the sauce cool before judging texture—chilled cranberry sauce thickens more as it sets. Store covered in the refrigerator for up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use a 1:1 sugar substitute meant for cooking and follow the package for sweetness level.