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Crockpot Cranberry Sauce

Crockpot cranberry sauce made with fresh cranberries, orange juice, and cinnamon sticks for a glossy, jammy texture. Slow-cooked until the berries burst, then lightly mashed for the perfect thick consistency.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 214
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 24 oz fresh cranberries Fresh berries for best flavor and texture.
  • 1.5 cup sugar Adjust to taste if you prefer it less sweet.
  • 1 cup orange juice Use freshly squeezed or store-bought.
  • 0.5 cup water Helps dissolve sugar and creates cooking liquid.
  • 2 cinnamon sticks Add warm spice flavor; remove at the end.
  • 1 tbsp orange zest Brightens the sauce without extra liquid.
  • 0.06 salt A small pinch balances sweetness.

Equipment

  • 1 Dutch oven

Method
 

Cook in the crockpot
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to the crockpot. Stir well to fully combine so the sugar starts dissolving immediately.
  2. Cover and cook on HIGH for 2 1/2-3 hours, stirring once halfway, until the berries burst. The mixture should look glossy and thickening as it simmers.
Thicken and finish
  1. Uncover, mash lightly, and cook for 15-20 minutes more if you want it thicker. You should see some intact berries with a smoother, jammy body.
  2. Remove the cinnamon sticks, then cool and chill for serving or keep on WARM. The sauce will thicken further as it cools.

Notes

Pro tip: For a thicker sauce, mash more aggressively before the final 15-20 minutes. Refrigerate in a covered container for up to 5 days; freeze for up to 2 months for best quality (thaw overnight in the fridge). For a less-sweet option, reduce sugar to 1 cup and taste before chilling.