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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 an easy, thick spoonable side.
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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
Ingredients Equipment Method Notes

Ingredients
  

Crockpot cranberry sauce
  • 24 oz fresh cranberries
  • 1.5 cup sugar
  • 1 cup orange juice
  • 0.5 cup water
  • 2 cinnamon sticks
  • 1 tbsp orange zest
  • 1 salt Pinch

Equipment

  • 1 Dutch oven

Method
 

Combine and cook
  1. Add fresh cranberries, sugar, orange juice, water, cinnamon sticks, orange zest, and salt to a crockpot. Stir well to combine so the sugar dissolves evenly.
  2. Cover and cook on HIGH for 2 1/2-3 hours, stirring once halfway. Cook until the berries burst and the mixture looks glossy.
Adjust thickness and finish
  1. Uncover, mash lightly, and cook for 15-20 minutes more if you want it thicker. The sauce should thicken slightly as it simmers in the uncovered crockpot.
  2. Remove the cinnamon sticks, then cool and chill before serving or keep on WARM. Serve with a ladle for a thick, spoonable texture.

Notes

For the smoothest spoonable texture, mash just 2–3 minutes after uncovering so the sauce thickens while still warm. Refrigerate leftovers in a covered container for up to 5 days; freeze for up to 2 months and thaw in the fridge, then warm gently. Dietary swap: use half the sugar with an equal amount of sugar substitute designed for cooking if you want lower sugar while keeping the same flavor profile.