Slow Cooker Cranberry Sauce
This slow cooker cranberry sauce blends fresh cranberries and orange marmalade into a sweet-tart, make-ahead side that’s perfect for holiday meals.
Servings: 20
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
- 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.
Stove-top instructions
- 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.
Video
Notes
Tip: I often use the cleaned out jam jar to store the left over cranberry sauce.
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.
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.
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
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