Slow Cooker Cranberry Sauce
Easy slow cooker cranberry sauce recipe, homemade with simple ingredients. A classic Thanksgiving side dish with fresh cranberries, cinnamon and orange marmalade. Also known as “cranberry chutney.”
This sauce is the perfect side dish for any main course but it’s especially popular during the holiday season at Thanksgiving and Christmas, just like these Slow Cooker Mashed Potatoes and Slow Cooker Candied Sweet Potatoes.
With the perfect amount of tartness, paired with just the right spices, and a dash of sweetness, today’s recipe is sure to be a hit with your family and friends.
If you’re not a fan of canned cranberry sauce, you’re going to love this homemade version. No need to add too much to your cooking list, especially around the holidays. You simply add all the ingredients in the crockpot and a few hours later, you’ve got a traditional side to enjoy.
How to make fresh homemade cranberry sauce in crockpot?
- Add ingredients in crockpot – This includes cranberries, marmalade, cinnamon.
- Mix the ingredients – Until combined.
- Cover and cook – On high heat for 4 hours.
- Add sugar– Stir and pop cranberries.
- Enjoy– Let the sugar dissolve and dig in.
What to serve with Thanksgiving cranberry orange sauce recipe?
This sauce goes well with a lot of main dishes, especially holiday choices. A nice baked turkey or honey ham pairs perfectly. However, if you want to use it outside of the holidays, you might find these choices a perfect match.
- Baked Chicken
- Cornish Game Hens
- Roast Beef
- Pulled Pork
- Pork Chops
Leftover sauce is also great as a spread in sandwiches, wraps, burgers. It can even be used in desserts as a filling in cakes or cookie bars.
Serve it over cream cheese or baked brie as an appetizer.
Refrigerate – In an airtight container for up to 1 week.
Freeze – In an airtight container for up to 1 month and thawed in the fridge overnight.
Variations for Cranberry Chutney
Add bourbon – You can also use other alcohol options to make this a boozy option.
Add other fruits – You can add in fruits such as apples, pears, plums, oranges, etc. to add another flavor component.
Make it spicy – Add in a sliced jalapeno or similar peppers.
Use other jams and preserves – Some options are apricot jam, apple jam, raspberry, blackberry, etc.
Try other sweeteners – Such as stevia (granulated or liquid), date paste, granulated sugar, honey, maple syrup, agave, etc.
Skip the sugar – This will make a super tart version if you prefer that.
Add fresh ginger – This adds another flavor profile as well as health benefits.
Whole cranberry sauce– Don’t mash the cranberries fully. Leave some intact.
Garnish options- I don’t think it’s necessary but for a pretty presentation, you can sprinkle some freshly chopped mint leaves or thinly sliced orange peels/curls.
Tips and Techniques
Make it thicker – Let the sauce cook longer and it should thicken up. Upon cooling, it will also thicken more.
Make it thinner – You can add some water to thin it out.
Cook it on low heat – This will allow you to still cook it, but be away from it for longer, if need be.
Use ground cinnamon – This is a great option if you don’t have access to cinnamon sticks.
Use other marmalade flavors – Other flavors of marmalade work just as well as orange in a pinch.
Make a big batch– Serve a bigger crowd by doubling all the ingredients.
Adjust amount of cinnamon- I only added 1 stick but you can add more or less, depending on your preference.
Add brown sugar at the end– That’s because it prevents it from burning during the cooking time.
Fresh vs. Frozen cranberries– I prefer using fresh cranberries because they have the best texture. Frozen cranberries can be used but your sauce will be thinner since it releases a lot of water during cooking.
More Slow Cooker Thanksgiving Side Dishes
- Slow Cooker Sausage Stuffing
- Slow Cooker Glazed Carrots
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Creamed Corn
Slow Cooker Cranberry Sauce
- 2 bags Cranberries, Fresh, 12 oz. bags each
- 1 jar Orange marmalade, 12 oz. jar
- 1 Cinnamon stick, 3 inches long
- 1/3 cup Brown sugar
- Add cranberries, orange marmalade, cinnamon stick in slow cooker.
- Mix until combined.
- Cover and cook on High heat for 4 hours.
- Add brown sugar.
- Mix and pop cranberries with the back of a spoon OR use a hand-held immersion blender. I prefer my sauce smoother and use the blender. Don't turn off the heat at this step. The sugar will dissolve.
- The sauce will thicken as it cools but you can let it cook uncovered for an additional 15-20 minutes to reduce it further. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.