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Crockpot Cranberry Sauce

Crockpot cranberry sauce that simmers until the berries burst, then lightly mashed for a glossy spoonable texture. Slow cooker method makes it easy and thick enough for holiday plates.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Crockpot

Method
 

Cook in the crockpot
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to the crockpot.
  2. Stir well to combine.
  3. Cover and cook on HIGH 2 1/2-3 hours, stirring once halfway, until the berries burst (you should see skins split and a glossy thickening).
  4. Uncover, mash lightly, and cook 15-20 minutes more if you want it thicker.
Finish and serve
  1. Remove cinnamon sticks.
  2. Cool, then chill to thicken further, or keep on WARM for serving.

Notes

Pro tip: stir once halfway so the sugar dissolves evenly and the sauce thickens without scorching on the edges. Store covered in the fridge up to 5 days; reheat gently or serve cold. Freezing is yes—freeze in portions up to 2 months and thaw in the fridge. For a lower-sugar option, use a 1:1 sugar substitute designed for cooking (check package swap ratios) to keep the same set and spoonable texture.