Slow Cooker Cranberry Sauce
This Slow Cooker Cranberry Sauce with Orange Juice is festive, easy, and perfectly sweet and tangy—made with just four simple ingredients. Inspired by my Grandma’s Thanksgiving table, where cranberry sauce was always served alongside sauerkraut for a delightful sweet-and-sour contrast, this recipe brings that same nostalgic flavor to your holiday meal. Best of all, it can be made ahead and served warm or chilled for a stress-free Thanksgiving or Christmas side dish.
Servings 6
Equipment
- Slow Cooker
Ingredients
- 12 oz bag fresh cranberries
- ½ C maple syrup
- ¼ C orange juice
- ¼ t cinnamon
- Optional add ins: bourbon vanilla, orange zest
Instructions
- Add ingredients to the slow cooker. Pour the cranberries, orange juice, sugar, and water into your slow cooker. Stir gently to combine.
- Cook on low. Set the slow cooker to low heat and cook for about 3–4 hours, stirring once or twice during the cooking time.
- Mash and thicken. Once the cranberries have burst and the sauce thickens, mash lightly with a spoon or potato masher until you reach your desired texture.
- Cool and serve. Let the sauce cool completely before transferring it to a serving dish. It will continue to thicken as it cools.
Notes
Serving Ideas
This slow cooker cranberry sauce pairs beautifully with more than just turkey! Try it with:
- Roasted chicken or ham
- Pork tenderloin or chops
- Brie or cream cheese for a simple appetizer
- Leftover turkey sandwiches
- Over oatmeal or yogurt for a festive breakfast