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Homemade Cranberry Sauce (Slow Cooker + Stovetop) Recipe

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  • Author: Jasmine
  • Prep Time: 5 minutes
  • Cook Time: 10-240 minutes
  • Total Time: 15-245 minutes
  • Yield: ~1 ½ cups
  • Category: Condiment
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade cranberry sauce recipe offers a deliciously tangy and sweet condiment perfect for holiday meals. With options to cook using a slow cooker for hands-off preparation or on the stovetop for a quick batch, this versatile recipe highlights fresh cranberries combined with orange juice and zest, plus optional warming spices for added depth. The sauce naturally thickens as it cools, delivering a vibrant and luscious texture that pairs beautifully with turkey, chicken, or as a topping for desserts.

Ingredients

Scale

Main Ingredients

  • 12 ounces fresh or frozen cranberries (do not defrost)
  • ½ cup fresh orange juice
  • 2 teaspoons orange zest
  • 1 cup granulated sugar

Optional Add-ins

  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods
  • 1 fresh rosemary sprig
  • 4 black peppercorns
  • 1 teaspoon vanilla extract

Instructions

  1. Rinse the Cranberries: Rinse the cranberries thoroughly under cold running water using a colander to remove any debris or impurities before cooking.
  2. Slow Cooker Method: In a 3-quart slow cooker, combine the cranberries, fresh orange juice, orange zest, granulated sugar, 2 tablespoons of water, and any optional add-ins you choose. Stir gently to combine all ingredients. Cover and cook on high for 3-4 hours or alternatively on low for 7-8 hours. The cranberries will burst and the mixture will thicken. Remove any whole spices or herbs before storing or serving.
  3. Stovetop Method: In a saucepan over medium-high heat, add the orange juice, sugar, ½ cup water, and any optional add-ins first. Stir until the sugar dissolves completely. Then add the cranberries and orange zest. Simmer the mixture over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove add-ins before cooling.
  4. Cooling and Storing: Allow the cranberry sauce to cool to room temperature. It will further thicken as it cools due to the natural pectin in cranberries. Once cooled, transfer to an airtight container and refrigerate. The sauce can be served chilled or at room temperature.

Notes

  • The sauce may appear thin immediately after cooking but will thicken substantially as it cools due to natural pectin in cranberries.
  • This recipe can be easily doubled and cooked in the same 3-quart slow cooker if you require a larger batch.
  • Feel free to customize the sauce with optional spices such as cinnamon, star anise, or vanilla extract for extra warmth and complexity.
  • Use fresh orange juice and zest for best flavor results; bottled juice may alter the taste slightly.

Nutrition

  • Serving Size: 2 tablespoons (30g)
  • Calories: 65
  • Sugar: 15g
  • Sodium: 2mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/homemade-cranberry-sauce-slow-cooker-stovetop-recipe/