This slow cooker cranberry sauce is the perfect mix of tart and sweet! With just a few simple ingredients, it cooks itself while you focus on other dishes!
Honestly, the smell while it’s cooking is just heavenly. I like to use it as a topping not just for turkey, but also on pancakes. Who knew cranberry sauce could be so versatile? 😋
Key Ingredients & Substitutions
Cranberries: Fresh cranberries bring the best flavor, but frozen ones work just as well. If cranberries are hard to find, consider dried cranberries, but you’ll need to soak them before using to get the right texture.
Sugar: Granulated sugar is standard here, but you can substitute with brown sugar for a deeper flavor. If you’re cutting sugar, agave syrup or honey can also be good alternatives, just adjust the quantity as needed.
Spices: The cinnamon and nutmeg add warmth, but they’re optional. You can skip them for a pure cranberry taste, or try using allspice for a different twist. Fresh ginger could also give a nice zing.
Orange Zest: This brings brightness to the sauce. If you don’t have an orange, lemon zest works too. For a unique flavor, try a splash of cranberry juice instead.
How Do You Get Perfectly Cooked Cranberry Sauce in a Slow Cooker?
Cooking cranberry sauce in a slow cooker is super easy, but there are tips to make sure it turns out just right! The goal is to let the cranberries burst and create a thick sauce over time. Here’s how to nail it:
- Start by rinsing the cranberries and removing any bad ones. This ensures your sauce is great quality.
- Combine cranberries, sugar, and water in the slow cooker. Stir to blend flavors. Don’t worry about over-mixing; it will all dissolve during cooking.
- Cover and cook on low for 3 to 4 hours. Stir occasionally to help the process, and watch for when the cranberries start to pop. This is the fun part!
- Check the thickness. If it’s too thin, cook it a bit longer without the lid to reduce it. If it’s too thick, add water or juice a tablespoon at a time.
- Finally, let it cool slightly before serving. This sauce can be warm or chilled, depending on your preference!
Slow Cooker Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon fresh orange zest (optional)
- 1 teaspoon vanilla extract (optional)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This slow cooker cranberry sauce takes about 15 minutes to prep and cooks for 3 to 4 hours on low. So, you can set it and forget it while you work on the main dish. It’s perfect for a hassle-free holiday meal!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the cranberries under cold water. As you do this, look for any stems or berries that look bad and remove them. This step ensures your sauce will taste its best!
2. Combine Ingredients:
In your slow cooker, mix together the rinsed cranberries, sugar, and water. If you’d like to elevate the flavor, sprinkle in the ground cinnamon, nutmeg, and the fresh orange zest. These optional ingredients will add a lovely warmth and brightness to your sauce!
3. Mix and Cover:
Give the mixture a gentle stir to combine everything. After that, cover the slow cooker with its lid, and let it cook on low for 3 to 4 hours. Make sure to stir it once or twice during cooking; this helps everything cook evenly and the cranberries to burst.
4. Check the Consistency:
Once the cooking time is up, check how thick your sauce is. It should be nicely thickened. If it looks a bit runny, let it cook for a little longer without the lid. If it’s too thick, you can stir in a tiny bit of water or juice!
5. Finish Off and Serve:
After you’ve got the consistency just right, turn off the slow cooker and stir in the vanilla extract if using. Allow the sauce to cool slightly before transferring it to a serving bowl. For a pretty touch, consider garnishing with a fresh rosemary sprig!
6. Storage Tips:
You can serve the cranberry sauce warm or chilled depending on your preference. Store any leftovers in an airtight container in the refrigerator for up to a week. You’ll love having this flavorful sauce ready to go for any meal!
Can I Use Frozen Cranberries for This Recipe?
Yes, frozen cranberries work perfectly in this recipe! Just toss them in straight from the freezer without thawing. They may take a little longer to cook, but the results will be delicious!
How Can I Adjust the Sweetness of the Sauce?
If you prefer a less sweet sauce, simply reduce the amount of sugar to 3/4 cup or even 1/2 cup. Remember, cranberries are naturally tart, so taste as you go and adjust to your liking!
Can I Make This Cranberry Sauce in Advance?
Absolutely! You can make this sauce up to a week in advance. Just store it in an airtight container in the refrigerator, and it will still taste great when you’re ready to serve it.
What Should I Serve with Cranberry Sauce?
Cranberry sauce pairs wonderfully with turkey and other poultry dishes, but it’s also fantastic on sandwiches, pancakes, or with cheese and crackers for a festive appetizer!
