Homemade Cranberry Sauce (Slow Cooker + Stovetop)
A simple 5-ingredient homemade cranberry sauce recipe that’s made on the stovetop or the slow cooker! You can even make it ahead and just reheat the day of. It doesn’t get easier than this!
Servings: 6
Calories: 164kcal
Equipment
Ingredients
- 12 ounces cranberries fresh or frozen (but do not defrost)
- ½ cup orange juice fresh
- 2 teaspoons orange zest
- 1 cup granulated sugar
- Optional add-ins: cinnamon stick star anise, cardamom pods, fresh rosemary sprig, black peppercorns, vanilla extract, etc.
Instructions
- RINSE: Rinse the cranberries under cold running water in a colander.
- SLOW COOKER: Add cranberries, orange juice, orange zest, sugar, 2 tablespoons water, and any extra add-ins to a 3-quart slow cooker. Stir to combine. Allow the sauce to cook on high for 3-4 hours OR on low heat for 7-8 hours. The sauce will thicken significantly as it cools. Remove add-ins before storing or serving.
- STOVE TOP: Add the orange juice, sugar, ½ cup water, and any add-ins to a saucepan over medium-high heat. When the sugar has dissolved, add the cranberries and orange zest. Simmer over medium heat for 10-12 minutes or until the cranberries burst. Let the sauce cool to room temperature before refrigerating. The sauce will continue to thicken significantly as it cools. Remove add-ins before storing or serving.
Notes
- The sauce may look thin when it is done but as it cools the natural pectin in the cranberries will thicken the sauce.
- Recipe can easily be doubled and made in the same 3 quart slow cooker.
Nutrition
Calories: 164kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.2g | Fiber: 2g | Sugar: 37g
