Slow Cooker Cranberry Sauce
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5 from 3 votes

Slow Cooker Cranberry Sauce

Only two ingredients (and brown sugar) to the best whole cranberry sauce! Great for the holiday table.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Cranberry Sauce
Servings: 20
Calories: 87kcal
Author: Sarah Olson



  • 24 oz. fresh cranberries (two 12 oz. bags)
  • 13 oz. orange marmalade (I use Bonne Maman)
  • ½ cup brown sugar (add at the end of the cooking time)


  • 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 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.


Calories: 87kcal | Carbohydrates: 23g | Sodium: 12mg | Potassium: 52mg | Fiber: 2g | Sugar: 18g | Vitamin A: 40IU | Vitamin C: 6.9mg | Calcium: 15mg | Iron: 0.2mg