Prep time: 5 minutes / Cook time: 3 to 4 hours on high or 7 to 8 hours on low
Slow cooker cranberry sauce couldn’t be easier and tastes so much
better than the store-bought canned variety. You just toss the
ingredients in, give it a stir, and let it make the whole house smell
amazing. Feel free to jazz it up with whatever you like—cinnamon
sticks, black peppercorns, vanilla extract—the possibilities are
Makes about 1½ cups
12 ounces fresh cranberries
½ cup 100% orange juice
½ cup water
⅓ cup sugar (use your desired kind of sugar or sweetener, add more or less to
1. Combine the ingredients in a 6-quart slow cooker. Cover and
cook on high for 3 to 4 hours or on low for 7 to 8 hours, or until the
cranberries have popped open and the sauce is bubbly.
2. Taste and stir in any extra sweetener or any other add-ins of
your choice, such as orange zest, a pinch of ground ginger, a pinch
of cinnamon or cloves, or a splash of vanilla extract. Serve warm.
Per Serving (½ cup): Calories: 155; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 3mg; Carbohydrates: 40g; Fiber: 5g; Sugars: 30g; Protein: 1g
COOKING TIP: The sauce will look a little thin when it’s done and you
may be tempted to cook it longer but don’t. When the cranberry sauce
starts cooling, the natural pectin in the cranberries helps thicken the sauce
to the perfect consistency.