Slow Cooker Cranberry Sauce
Print Recipe
5 from 1 vote

Slow Cooker Cranberry Sauce

Only two ingredients 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



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

Slow Cooker Size:

  • 4 quart or larger


  • 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