This crockpot cranberry sauce is gluten-free, refined sugar-free, and bursting with fresh orange zest and cinnamon. A cozy, easy holiday favorite!
Growing up, my family was exclusively a canned cranberry sauce kind of household. Until I started making my homemade cranberry sauce with honey, orange juice, orange zest and cinnamon! Now it’s kind of split on teams, but I think it’s more than okay for both co-exist on your table at the holidays.
I love my easy homemade cranberry sauce on the stove – it comes together quickly and tastes so fresh. But if you’re looking to get ahead on holiday prep, or you just want your kitchen to smell like a cozy simmer pot of festive scents, this crockpot cranberry sauce is the way to go. It’s effortless, hands-off, and turns out perfect every time.
This cooked cranberry sauce is the perfect little pop of flavor on your holiday plate; tucked right between the turkey, mashed potatoes, mac and cheese, and roasted brussels. It’s sweet, tart, and brings just the right balance to all those rich, cozy dishes.
ingredients to make cranberry sauce in the slow cooker
This homemade cranberry and orange sauce recipe together with just a handful of simple ingredient, most of which you probably already have on hand. It’s easy, festive, and full of bright holiday flavor.
- 12-ounce bag of fresh cranberries: frozen works too, no need to thaw.
- ½ cup honey or maple syrup: use maple syrup to keep it vegan.
- Juice of one large orange: about ½ cup of fresh-squeezed juice.
- Zest of the same orange: adds that extra citrusy pop.
- 1 cup water
- 2 medium cinnamon sticks
- Pinch of salt: just enough to balance the sweetness.
Substitutions & Variations
- Sweetener: You can use honey, maple syrup, or even coconut sugar if that’s what you have on hand. Each gives a slightly different flavor; maple is cozy and caramel-like, while honey adds a floral note.
- Citrus: Swap the orange for clementines or add a splash of lemon juice for extra brightness.
- Spices: Feel free to play with warm spices like cloves, nutmeg, or allspice. A cinnamon stick or two is classic, but a pinch of ginger also adds a nice kick.
How to Make Crockpot Cranberry Sauce
Making cranberry sauce in the slow cooker couldn’t be easier! It’s a simple, hands-off recipe that delivers big flavor with almost no effort.
- Add everything to the slow cooker: Give everything a good stir to combine.
- Cook on high: Cover and cook on HIGH for 3 hours, stirring once every hour to help the cranberries break down evenly. The mixture will bubble and thicken as it cooks.
- Let it thicken: Once the cranberries have burst and the sauce has thickened, turn off the slow cooker. Remove the lid and let the sauce sit for at least 15 minutes – it will continue to thicken as it cools.
- Serve or store: Serve warm or chilled, and store any leftovers in the fridge for later. This cranberry sauce keeps beautifully and can be made several days ahead for easy holiday prep.
Can I make cranberry sauce ahead of time?
Definitely! Cranberry sauce is one of the best dishes to make ahead for the holidays. You can make it up to 5-days in advance and store it in an airtight container in the fridge before serving.
How long does orange cranberry sauce last?
Leftovers keep well for up to 10 days in the refrigerator or can be frozen for up to 2 months. Let it cool completely before storing.
How to Use Leftover Cranberry Sauce
Cranberry sauce isn’t just for your holiday plate! If you have leftovers, there are plenty of tasty ways to enjoy it beyond turkey or ham, and mashed potatoes:
- Sandwiches: Spread it on turkey or chicken sandwiches for a sweet-tart twist.
- Breakfast: Stir it into yogurt, oatmeal, or overnight oats for a festive morning treat.
- Baked Goods: Swirl it into muffins, scones, or quick breads for an extra burst of flavor.
- Cheese Boards: Serve alongside brie, cream cheese, or goat cheese for a simple, but beautiful appetizer.
- Glazes & Sauces: Mix it into glazes for roasted meats or drizzle over pancakes and waffles for a holiday-inspired breakfast.
Slow Cooker Cranberry Sauce made with Orange Zest and Honey
Ingredients
- 12- ounce bag of fresh cranberries - can also use frozen (no need to thaw)
- 1/2 cup honey or maple syrup - use maple syrup to keep vegan
- Juice of one large orange, about 1/2 cup
- Zest of same orange
- 1 cup water
- 2 medium cinnamon sticks
- pinch of salt
Instructions
- Add the cranberries, honey, orange juice, orange zest, water, cinnamon sticks and pinch of salt to a 4 or 6-quart slow cooker. Stir to combine.
- Cover and cook on HIGH for 3 hours. Stirring the sauce once every hour.
- Remove lid and let sauce sit for at least 15 minutes to thicken. The sauce will continue to get thicker as it cools down. Serve immediately or refrigerate for later use.
Notes
Nutrition
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