Easy Slow Cooker Cranberry Orange Sauce
A stress-free, 3-ingredient side dish that balances sweet and tart flavors. This slow cooker method allows you to set it and forget it while achieving a glossy, rustic texture perfect for holiday meals.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 oz (340g) fresh cranberries
- 1 cup (240ml) fresh orange juice
- 3/4 cup (150g) granulated sugar
- Zest of 1 large orange
- 1/2 cup (120ml) water
Instructions
- Rinse the cranberries under cold water and sort through them to remove any shriveled or bad berries.
- Zest one orange using a microplane, ensuring only the colored peel is used. Juice the oranges to yield 1 cup of fresh juice.
- In the slow cooker, combine the rinsed cranberries, fresh orange juice, granulated sugar, orange zest, and water. Stir gently to distribute ingredients.
- Cover and cook on HIGH for 2 to 3 hours, stirring once halfway through, until the cranberries have popped and the sauce has thickened.
- If the sauce is too thin, switch to LOW for an additional 30-60 minutes. Let the sauce cool in the cooker for 30 minutes before transferring to a storage container.
Notes
The sauce will thicken further as it cools. If using dried cranberries, reduce water to 1/4 cup and add them in the last hour of cooking. For a spiced variation, add a cinnamon stick or star anise during cooking and remove before serving. Can be stored in the refrigerator for up to one week or frozen for up to three months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 20
- Sodium: 2
- Carbohydrates: 22
- Fiber: 1
Keywords: slow cooker cranberry sauce, holiday side dishes, easy cranberry orange sauce, gluten-free recipes, vegan side dishes, Thanksgiving recipes