Go Back

Crockpot Cranberry Sauce

Crockpot cranberry sauce made with slow, gentle simmering until the berries burst and turn glossy. Tangy, lightly thickened texture with orange juice, zest, and cinnamon sticks—no stovetop babysitting.
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: 345
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
  • 1 salt pinch

Equipment

  • 1 cast iron skillet

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, making sure the sugar is moistened and the cinnamon sticks are distributed.
  3. Cover and cook on HIGH for 2 1/2–3 hours, stirring once halfway, until the berries burst and the mixture looks glossy.
Thicken and finish
  1. Uncover, mash lightly with a spoon, and cook for 15–20 minutes more if you want it thicker, keeping it at a gentle bubble.
  2. Remove the cinnamon sticks, then cool and chill before serving, or keep on WARM until ready.

Notes

For the best texture, stir once halfway so the bottom doesn’t scorch, then mash lightly only after the berries have burst. Refrigerate in a sealed container up to 5 days; freeze yes (up to 2 months) and thaw overnight in the fridge. For a less-sweet option, use half sugar and half a 1:1 substitute that measures cup-for-cup (you’ll still get the glossy berry sauce).