NOTE - This is best served cold, make the day before or early in the day and refrigerate for a few hours.
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.
Add the ingredients to a pot. Cook on medium-high heat, stirring often for 15 minutes.
Once the cranberries start to cook and pop, turn down the heat to low and continue cooking for about 10 minutes until a thick sauce forms.
Tip: I often use the cleaned out jam jar to store the left over cranberry sauce.Can I make this in advance?You can make the cranberry sauce a few days in advance, in fact it's better to make the day ahead. Even if you are making it the day you want to use it, it is best to let it sit for a few hours to get the right texture and consistency that you are looking for.How do I store fresh cranberry sauce?Once the cranberry sauce has cooled, place it in an airtight container. It will last in the fridge for about a week. If you still have some after a week you will want to freeze it. You can freeze the cranberry sauce for up to 6 months. Place it in a freezer bag and make sure to remove the air. When you are ready to use, place it in the refrigerator for about 24 hours before it is needed. This recipe is not meant to be canned, for canning thick recipes calls for special ingredients and procedures.How can I make my sauce thicker?Once cooled thicken, though if you are thinking it is way too runny you can leave the lid off the slow cooker and cook for a little longer.