This slow cooker cranberry sauce is one of those recipes that basically cooks itself and smells amazing the whole time.
It’s sweet, tart, citrusy, and just the right kind of cozy.
I’ve made this for years during the holidays—it’s a staple now.
It’s so easy, you can toss everything in the slow cooker and walk away.
It tastes way better than anything from a can, and the fresh orange zest makes it pop.
What You’ll Need
- 1 (12 oz) bag fresh cranberries, rinsed
- ¾ cup granulated sugar
- ½ cup brown sugar (light or dark)
- ½ cup orange juice (freshly squeezed)
- 2 tsp orange zest (from 1 medium orange)
- ¼ cup water
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- Pinch of salt
Why I Love This Recipe
This recipe brings me straight into cozy holiday mode. There’s something about the smell of orange and cinnamon warming up the kitchen that just feels like home.
- It’s set-it-and-forget-it easy
- It uses real ingredients
- You can make it days ahead
- It pairs with anything—turkey, chicken, brie, or toast
- Leftovers taste even better the next day
Makes: 6–8 servings
Cook Time: 3 hours on high or 6 hours on low
Macros (per ¼ cup serving, approx.)
Calories: 130
Carbs: 34g
Sugar: 30g
Protein: 0g
Fat: 0g
Fiber: 2g
Why This Recipe Works (Quick Science)
Cranberries have natural pectin, so when they cook down, they thicken up without needing gelatin or cornstarch. The sugar balances the tartness, and the acid from the orange juice brightens it up while helping the berries break down evenly in the slow heat. The cinnamon adds a subtle warmth without overpowering the fruit.
Common Mistakes
- Not rinsing cranberries – They can have debris or soft berries you want to pick out
- Using bottled orange juice – Fresh juice has way more flavor and brightness
- Lifting the lid too much – Every time you open it, you let out heat and slow the cooking
- Forgetting to stir at the end – Stirring helps break down any whole berries and gets it to the right texture
What to Serve With
- Roasted turkey or chicken
- Brie and crackers
- Mashed potatoes
- Leftover turkey sandwiches
- Oatmeal or Greek yogurt
FAQ
Can I use frozen cranberries?
Yes! No need to thaw them first.
Can I double this recipe?
Totally. Just make sure your slow cooker can handle the volume.
How long does it last in the fridge?
Up to 10 days in a sealed container.
Can I freeze it?
Yep, up to 2 months. Just thaw in the fridge overnight.
Tools You’ll Need
- 4-6 quart slow cooker
- Fine grater or microplane (for zesting)
- Measuring cups and spoons
- Citrus juicer (optional)
- Mixing spoon
- Small bowl for zest
Substitutions and Variations
- Maple syrup instead of brown sugar for a deeper flavor
- Apple cider instead of orange juice for a twist
- Add chopped apples or pears for more texture
- Skip cinnamon if you want a cleaner citrus flavor
Make Ahead Tips
You can make this cranberry sauce up to 5 days ahead. Let it cool completely and store in an airtight container in the fridge. Flavors deepen over time, so it’s actually better the next day.
How to Make Slow Cooker Cranberry Sauce with Fresh Orange Zest
Step 1: Add Cranberries to Slow Cooker
Pour 1 (12 oz) bag of fresh cranberries (rinsed) into the base of your slow cooker.
Step 2: Add the Sugars
Sprinkle ¾ cup granulated sugar and ½ cup brown sugar evenly over the cranberries.
Step 3: Pour in the Liquids
Add ½ cup freshly squeezed orange juice and ¼ cup water over the cranberry-sugar mix.
Step 4: Add Zest, Cinnamon, and Salt
Sprinkle 2 tsp orange zest, add 1 cinnamon stick, and a pinch of salt on top.
Step 5: Cook
Cover and cook on high for 3 hours or low for 6 hours. Don’t stir yet—just let it do its thing.
Step 6: Stir and Mash
After cooking, open the lid and stir everything well. Use the back of a spoon to mash some of the berries for a smoother sauce, or leave some whole for texture.
Step 7: Let It Cool and Serve
Transfer to a serving bowl and let it cool for about 15–20 minutes before serving. It thickens more as it cools.
Leftovers and Storage
Let the cranberry sauce cool completely, then store it in an airtight container in the fridge for up to 10 days. You can also freeze it for up to 2 months—just thaw overnight in the fridge. It actually gets more flavorful over time!
Conclusion
This cranberry sauce is the kind of recipe that makes your kitchen smell amazing and your holiday table shine. It’s easy, fresh, and so much better than store-bought. I’d love to hear how yours turned out! Leave a comment with your thoughts or any questions.