Oh man, I have an amazing Thanksgiving side dish for you: Homemade Cranberry Sauce that you can make in your slow cooker! It’s sweet, tart, and so easy to make!!
This is a very traditional recipe for homemade cranberry sauce. IT’S DELICIOUS. The only thing better than its taste is the fact that it’s so easy to make and won’t require putting an extra pan on your stovetop.
The ratio of sweetness to tartness in this recipe is similar to what you’d find in a canned cranberry sauce. If you like a super tart cranberry sauce, you can add less sugar.
I believe that simple recipes are best. You might be tempted to alter this recipe with other fruits, juices, or even alcohol, but I think it’s perfect as-is. If you want to spice it up, I would add some fresh orange zest. (I’ve tried substituting fresh orange juice for the water, but it is too tart and requires much more sugar.)
Enjoy, and Happy Thanksgiving! I am thankful for you.
Homemade Cranberry Sauce in the Slow Cooker
Yields: 3.5 cups
Ingredients
- Two 12oz bags of fresh cranberries
- 1.5 cups sugar
- 1/2 cup water
Directions
- Combine all ingredients in your slow cooker and cook on “low” setting for 6 hours or until berries start to pop.
To Freeze and Cook Later
- Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
- Thaw bag in water or overnight in the refrigerator.
- Dump into slow cooker and cook on “low” setting for 6 hours or until berries start to pop.
YUM.
P.S. This recipe would be a delicious substitution for the canned cranberries in my Slow Cooker Cranberry Pork Roast.
Hi,
When would you add the orange zest? While it’s cooking, or at the end?
Thank you!!
Either way. I’d probably add it at the beginning of the cooking time.
I have a similar recipe for making in the microwave and I add the orange zest while cooking. I often use the cuties or Satsumas, for better flavor. I also press the juice out of them into the measuring cup, and offset that in place of some of the water. Then add remaining water to that measurement, giving it more orange flavor.
I made this on Thanksgiving. It turned out great. I did cut the recipe in half and used a 2 qt. Crock pot. A whole reicpe would have been too much for us.
Could you sub honey for the sugar and still have it turn out okay?
I think it will taste different, but it still might be good. I would research substituting honey for sugar because you might need a different amount.
I used this is as a savoury sauce using about half the sugar it tastes nice and tangy but still sweet enough and it is healthier!
Thanks for letting me know, Jen!
1/2 cup water? Is that a typo? Just seems like too small amount for the amount of cranberries and sugar. I’d like to try it, but would like to verify the water amount. Thank you very much. Your recipes sound so good… might not be able to get them to the freezer!
1/2 cup is correct. The fruit releases extra liquid while cooking.
If I want to make this as a freezer meal with the chicken or pork, do I need to make the cranberry sauce first and then add to the meal? Or can I slow cook the raw cranberries into sauce with the meat in the slow cooker?
Sally, you can cook everything together!