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.
Video
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.