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Making your own cranberry sauce might seem hard at first, but it’s really easy. You just need five simple ingredients and a saucepan.

The slow cooker cranberry sauce frees up stovetop space for other Thanksgiving recipes and is an easy “set it and forget it” side dish.

The traditional cranberry sauce is a must-have for any Thanksgiving meal.

It adds a sweet-tart note to the turkey and sea of sides, balancing out the savory meal.

This slow-cooker version is meant to feed a crowd and is delicately sweet.

It has just enough sugar to counteract the cranberries’ puckering flavor while still serving as a bright feature on your Christmas meal.

Recipe to make delightful Cranberry Sauce:

A zesty orange, a toasty cinnamon stick, bay leaves, and sugar are combined in this cranberry sauce recipe to create a great flavor profile that will also make your house smell amazing.

Combine it with other holiday favorites like green bean casserole, roast turkey, and pumpkin pie to make a whole meal.

Any type of cranberry sauce can be made with this base:

This recipe provides the base for a conventional, basic cranberry sauce.

Although this ratio is adjustable, use an even combination of water and fresh orange juice for the liquid.

What if you don’t have any oranges?

Use all of the water. If you want a sauce with a stronger citrus flavor, go ahead and use all of the juice.

Spices, a splash of whiskey, or flavored extract are all options for personalizing this sauce.

Here are a few ideas to get you started.

Spices: Cook the cranberries with a cinnamon stick, cardamom pod, or a couple of whole cloves in the slow cooker.

Remove from the oven before serving.

Vanilla: Remove a vanilla bean from the slow cooker before serving with the cranberries.

After cooking, add a teaspoon of vanilla extract.

Liquor: To the final cranberry sauce, add 1 tablespoon of rum, brandy, or whiskey.

Dried fruit: With the cranberries, toss in a handful of chopped dried figs, cherries, or chopped apricots.

Hot chiles: For a fiery, flavorful finish, finely cut a jalapeno and add it after the cooking process.

Ginger: Combine the cranberries with a tablespoon of freshly grated ginger.

Ingredients

This slow cooker cranberry sauce has only 5 ingredients:

Fresh cranberries – give them a brisk rinse and pick through them to remove any soft or wrinkled ones.

Sugar – we want the cranberry sauce to be sour, but a little sweetness helps to balance it out and makes it more pleasant.

Orange juice and peel – if using fresh-squeezed orange juice, you’ll need two oranges.

It’s simplest for me to peel off a little portion of the orange before squeezing the juice.

For balance, add a touch of salt.

Cinnamon stick – provides a lot of spice and warmth to this dish, and it’s a nice touch that makes everyone sit up and take notice.

Step By Step Instructions

In a slow cooker with a capacity of 2 or 3 quarts, place the cranberries.
Add orange juice, sugar, and salt to taste.
Combine the cinnamon stick and orange peel in a bowl.
To blend, stir everything together.
Cover and cook on high for 3 hours, stirring once during the cooking time.
Remove the top and continue to boil, stirring occasionally, for another 30 minutes or until the cranberry sauce has thickened significantly.
Serve right away or keep refrigerated until ready to use.
Cranberry sauce thickens considerably more when refrigerated.
It’s possible to prepare it up to three days ahead of time.

Cranberry Suggestions:

Cranberries can be eaten fresh, frozen, or canned.

Late November to early December is the best time to buy fresh cranberries.

Check the bag for shriveled, soft, or discolored items and dispose of them.

Make sure to get rid of any residual stems.

If properly wrapped, fresh cranberries can be kept- in the refrigerator for up to two months.

Store them in your freezer without washing them if you want to save them for up to a year.

Cranberries, both canned and frozen, have a long shelf life.

The plumpest and firmest berries are the best for cooking.

Before using, give them a good rinsing in cold- water.

When boiling entire- cranberries, remove them from the heat source when the outer peel swells till it explodes, which happens when they pop.

Otherwise, they’ll turn mushy and soft.

To speed up the process, chop the cranberries in a food processor.

Cranberry Sauce Additions:

These little red berries can be used to make relishes and chutneys in addition to cranberry sauce.

Additional spices, like nutmeg and allspice, or even orange zest, can easily be added to your sauce.

Other small fruits, such as blueberries, currants, raisins, or even pecans, can be added to your cranberry centerpiece as a festive garnish.

Storage suggestions:

Serve: Slow Cooker Cranberry Sauce can be kept warm in the oven for up to 4 hours or at room temperature for up to 2 hours.

Cranberry Sauce can be served warm or chilled before serving to thicken.

To avoid moisture gathering in the container, cool Slow Cooker Cranberry Sauce to room temperature before storing.

Refrigerate for up to 1 week in an airtight container.

Freeze:- Once the Cranberry Sauce has cooled, place it in a covered container with a 12-inch gap between the lid and the sauce.

Freeze sauce for up to 6 months, then thaw in the refrigerator overnight and whisk before serving.

Nutritional Facts:

Calories: 78kcal
Carbohydrates: 20g
Protein: 1g
Fat: 1g
Saturated Fat: 1g
Sodium: 4mg
Potassium: 81mg
Fiber: 2g
Sugar: 16g
Vitamin A: 57IU
Vitamin C: 13mg
Calcium: 15mg
Iron: 1mg

Health Benefits Of Special Cranberries

Here is the list of a few of the health advantages that cranberries provide:

Antioxidant powerhouse: Did you know that cranberries, like strawberries, raspberries, spinach, broccoli, and cherries, outperform practically all other fruits and vegetables in terms of disease-fighting antioxidants?

One cup of cranberries has an antioxidant capacity of 8,983.

UTIs are avoided: Cranberry is arguably most known for its ability to reduce urinary tract infections (UTIs).

Cranberries’ high proanthocyanidin content helps to reduce the attachment of some bacteria to urinary-tract walls, which helps to combat infections.

Weight Loss: Cranberry juice has an emulsifying effect on the body’s stored lipids, which assists weight loss.

Because it is heavy in fiber, it also helps you stay fuller for longer.

The skin gets replenished with nutrients: Cranberries help to keep the skin smooth and nourished.

For better results, mix a quarter cup of honey with two tablespoons of dried cranberries and a quarter tablespoon of essential oil and apply it to your skin for 10 minutes.

Immunity Booster: Cranberries are high in antioxidants and phytochemicals, which help to boost your immune system and lower your chances of getting sick.

Healthy Heart: A daily dose of cranberry juice increased HDL cholesterol, or good cholesterol, by roughly 10%.

Cranberries’ polyphenols may reduce the risk of cardiovascular disease by reducing blood pressure and preventing platelet clumping.

Resolves Hair Issues: Dried cranberries, which are high in Vitamins A and C, may be the answer to your hair problems like dandruff and hair loss.

The fruit’s antifungal and antibacterial properties prevent the scalp from drying out, which is the primary cause of dandruff and oily hair.

Provides you with Flawless Skin: Cranberries include a lot of amino acids and hydroxyproline, which the body needs to make collagen.

The latter is necessary for maintaining elastic and youthful skin.

Frequently Asked Questions:

Is it better to serve it hot or cold?

Cranberry sauce can be served warm or cold, depending on your preference.

If you don’t want to deal with warming the sauce on the day of serving, keep it warm in the slow cooker while you finish the rest of the dish.

Turn the crockpot to warm and go about your business once it’s cooked down to your desired thickness.

When you’re ready, it’ll be ready to go.

Is it possible to make cranberry sauce ahead of time?

The good news is that you can make this crockpot cranberry sauce the day of, or you can make it up to three days ahead of time if you want to take something off your plate.

It can be made up to three days ahead of time and served cold.

I find that the flavor improves after two or three days, so if you have the time.

I would recommend making this recipe at the beginning of the week.

Conclusion

Cranberry sauce is a necessary factor of every holiday feast since it helps to cut through the richness of the other foods.

It’s light, breezy, and tasty.

The combination of orange and cinnamon adds depth to the flavor and slightly sweetens it.

It’s still tart, but not to the point of puckering your lips.

It also gives each bite a beautiful flash of color and flavor.

So here was the recipe to make some light and fresh cranberry sauce.

I hope you’ll try this simple recipe soon or on other fine holidays!