Only three ingredients to make Slow Cooker Cranberry Sauce. Perfect for the holiday table.
We love this homemade cranberry sauce for Thanksgiving and Christmas, I even use the leftovers to make my Slow Cooker Cranberry Pork Loin.
You can start this slow cooker cranberry sauce in just minutes in your slow cooker. My mom loves homemade cranberry sauce, but she never has the time to make it.
Years and years ago I made a stove-top cranberry sauce from Barefoot Contessa and my mom still talks about it today. She often gets the homemade style cranberry sauce from Costco for our holiday dinner. I created this easy slow cooker version that cooks all by itself, no babysitting from me.
How to make homemade cranberry sauce in the slow cooker:
You will need:
- 24 oz. fresh cranberries (two 12-oz. packages)
- 12 ounces orange marmalade (I use Bonne Mamam)
- 1/2 cup brown sugar (add to taste)
- Add the cranberries to the slow cooker and pour over the orange marmalade. Stir until the cranberries are coated with the marmalade.
- Cover and cook on high for 4 hours.
- When the cooking time is up, take a wooden spoon and stir an
d pop any unpopped cranberries. - Add brown sugar to taste (I add a half cup to mine).
What can I do with extra cranberry sauce?
- Use on toast like jam.
- Use in recipes such as Slow Cooker Cranberry Pork Loin, Slow Cooker Cranberry Meatballs or even cranberry fluff!
How to store fresh cranberry sauce:
- Place into airtight containers. Place in the fridge for up to a week.
- Freeze for up to 6 months. Thaw in the fridge for 24 hours before needed.
Slow Cooker Cranberry Sauce
Only two ingredients (and brown sugar) to the best whole cranberry sauce! Great for the holiday table.
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Servings: 20
Calories: 87kcal
Equipment Needed:
- Slow Cooker – 4 quart or larger
Ingredients:
- 24 oz. fresh cranberries (two 12 oz. bags)
- 13 oz. orange marmalade (I use Bonne Maman)
- 1/2 cup brown sugar (add at the end of the cooking time)
Instructions:
- Add the cranberries and orange marmalade to the slow cooker, stir to combine.
- Cover and cook on HIGH for 4 hours. After the cooking time is up, stir and pop any un-popped cranberries with the back of a spoon. Add the sugar and stir.
- Tip: I often use the cleaned out the jam jar to store the left over cranberry sauce.
How to Video:
Recipe Notes:
How do I store fresh cranberry sauce?
- Place into airtight containers. Place in the fridge for up to a week.
- Freeze for up to 6 months. Thaw in the fridge for 24 hours before needed.
Nutrition:
Calories: 87kcal | Carbohydrates: 23g | Sodium: 12mg | Potassium: 52mg | Fiber: 2g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 6.9mg | Calcium: 15mg | Iron: 0.2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
I’m allergic to oranges, any substitution ideas for the orange marmalade?
Can you use frozen cranberries ? Tks
Hi! It won’t have the sweetness that the sauce does but I’m sure it would work!
Accidentally put brown sugar in the beginning than cooked. Will it be ok?
Yes, it should be fine! You may want to stir once in a while so it doesn’t burn on the edges.