Description
This Slow Cooker Cranberry Sauce is a simple, hands-off recipe perfect for holidays or any time you want a tangy, sweet cranberry complement. Made with fresh cranberries, orange juice, sugar, and a hint of cinnamon, it slowly simmers to a thick, flavorful sauce that’s ready to serve warm or at room temperature.
Ingredients
Scale
Ingredients
- 1 (12 ounce) package fresh cranberries
- ½ cup orange juice
- ½ cup water
- 1 cup white sugar
- ¼ teaspoon ground cinnamon
Instructions
- Combine Ingredients: Add the fresh cranberries, orange juice, water, sugar, and ground cinnamon into the slow cooker. Stir thoroughly to ensure all ingredients are evenly mixed.
- Cook the Sauce: Cover the slow cooker and set to high heat for 4 hours or low heat for 6 hours. Stir the mixture once or twice during cooking. You’ll notice the cranberries begin to pop open, releasing natural juices, and the sauce will thicken gradually.
- Cool and Serve: After cooking, turn off the slow cooker and let the cranberry sauce cool slightly. It can be served warm or at room temperature, depending on your preference.
- Store Leftovers: Transfer any leftover sauce to an airtight container and refrigerate. It will keep for up to one week and will continue to thicken as it cools.
Notes
- You can adjust the sweetness by varying the amount of sugar to your taste.
- For a zestier flavor, add a teaspoon of orange zest before cooking.
- If you prefer a smoother sauce, you can blend it slightly after cooking.
- Ensure to stir during cooking to prevent sticking at the bottom of the slow cooker.
