Slow Cooker Cranberry Sauce

This slow cooker cranberry sauce is fresh cranberries, orange, cinnamon and vanilla cooked together in a crock pot to make a bright and flavorful condiment. A quick and easy recipe that is perfect for your holiday meal!

Course Sauce

Cuisine American

Prep Time 5

Cook Time 3

Resting Time 10

Total Time 3 15

Servings

Calories 100kcal

Author Sara Welch

Ingredients

12 ounces fresh cranberries
1/2 cup water
1/2 cup orange juice freshly squeezed if possible
1 cup granulated sugar
1 3 inch strip orange peel
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

Instructions

Place the cranberries, water, orange juice, sugar, orange peel and cinnamon in a 4 quart slow cooker. Stir to combine.
Cover and cook on HIGH for 3 hours. Stir the sauce once every hour.
Uncover the slow cooker and stir in the vanilla extract. Cook, uncovered for 5 more minutes.
Remove the orange peel and discard. Let the sauce sit for at least 15 minutes to thicken. The sauce will continue to get thicker as it cools down. Serve immediately or refrigerate for later use.

Notes

Frozen cranberries will work fine, and they do not need to be thawed first.
If you like your sauce extra thick, you can cook the sauce for the last 30-45 minutes with the top uncovered.

Nutrition