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Crockpot Cranberry Sauce

Crockpot cranberry sauce cooks slowly with orange juice and zest until most of the berries burst into a glossy, thick sauce. Chill it before serving for a bright, sweet-tart side dish.
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Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Cooling and chilling 2 hours 20 minutes
Total Time 6 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh, rinsed and picked over
  • 1 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 1 tsp orange zest finely grated

Equipment

  • 1 3-quart slow cooker

Method
 

  1. Combine the cranberries, sugar, water, orange juice, and orange zest in a 3-quart slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 1/2 hours, stirring once halfway through, until most of the cranberries have burst and the sauce is glossy.
  3. Transfer the sauce to a shallow serving bowl and cool for 20 minutes.
  4. Cover and refrigerate for at least 2 hours until chilled and thickened.

Notes

Stir gently so the cranberries burst without splashing. Refrigerate covered for up to 5 days; this sauce freezes well. If desired, substitute maple syrup for the granulated sugar, keeping in mind the sauce may be softer.