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My Crockpot Cranberry Sauce is a total lifesaver when you’re juggling all the Thanksgiving cooking and no space on the stovetop. You toss everything into the slow cooker, walk away, and a few hours later, you have the most deliciously tart, slightly sweet cranberry sauce that tastes like it simmered on the stove all day.
Why You’ll Love This Crockpot Cranberry Sauce
This cranberry sauce is one of those set-it-and-forget-it recipes that makes your holiday dinner prep feel effortless. The slow cooker does all the work while your kitchen fills with that cozy, festive aroma of cranberries, apples, and cinnamon.
It’s also make-ahead friendly, which means one less thing to stress about on the big day. And honestly? It’s so good, you’ll want to keep a jar in your fridge all holiday season long.
If you’re used to the canned cranberry sauce, wait until you try this recipe; it’s truly beyond delicious! It’s fresh, naturally sweetened, and has the perfect pop of citrus and spice. Plus, it’s made with simple, real ingredients! No refined sugar used.
Ingredients Needed:
This homemade cranberry sauce is made with just a handful of simple ingredients and naturally sweetened with coconut sugar and honey! *scroll down to the recipe card for the full recipe.
Here’s what you’ll need:
- Cranberries: We use fresh cranberries, so give them a good rinse and pick through to remove any soft or wrinkly berries.
- Apples: Peeled, cored, and diced.
- Water: This is the ingredient that makes the sauce a sauce.
- Orange: We’re using both fresh orange juice and orange zest to add the perfect amount of zest and brightness.
- Sweetener: This cranberry sauce is sweetened with a mixture of coconut palm sugar and raw honey. I use a combination of coconut sugar and honey (or maple syrup for a vegan option), which keeps the sauce balanced and not overly sweet.
- Cinnamon: For a sweet depth of spice and warmth.
That’s it! These simple ingredients create a sauce that’s naturally sweet, bright, and just the right amount of tart.
How to Make Crockpot Cranberry Sauce
This simple cranberry orange sauce requires just 10 minutes of hands-on time. Just throw everything into the slow cooker and let it do its thing.
- Combine and cook: Add all of the ingredients to the slow cooker, then cook on high for 3 hours.
- Mash and cook further: Use a potato masher to mash the sauce, then cook for an additional hour with the lid slightly ajar.
- Once jammy: Taste and adjust for sweetness if needed. It’s ready to serve warm or can be chilled for later — both ways are delicious!
Tips for Success
If your sauce seems a bit thin, don’t worry — it will thicken as it cools. You can also let it simmer uncovered for a little longer to reduce. Want a smoother sauce? Use an immersion blender for a few quick pulses.
You can use frozen cranberries if that’s what you have on hand; just be sure to add a bit of extra cooking time. And if you prefer your sauce on the sweeter side, stir in an additional drizzle of honey or maple syrup at the end.
Make-Ahead and Storage
This cranberry sauce keeps wonderfully, making it perfect for holiday meal prep. Store it in an airtight container in the fridge for up to a week or freeze it for up to three months. Just thaw in the refrigerator overnight and serve cold or gently reheat before your meal.
How to Serve It
Of course, it’s perfect alongside your Thanksgiving Turkey or any Thanksgiving main, but don’t stop there. I love it spooned over yogurt or oatmeal, spread on toast with almond butter, or even served with roasted chicken or pork. It’s versatile, festive, and makes everything it touches taste like the holidays.
Tools I Use
FAQ’s
If your cranberry sauce is a little too tart for your tastes, you can easily just add more honey. I recommend starting with less, then adding more to taste until it’s sweet enough for you!
It’s essential to leave the lid on the crockpot ajar for the last hour of cooking time. This allows the excess moisture to evaporate as the sauce cooks, resulting in a nicely thickened consistency.
Is your sauce still too watery? Transfer it to a saucepan and let it simmer on low heat until thickened, or cook for a longer period in the crockpot.
You can! Homemade cranberry sauce can be stored in an airtight container or ziplock baggie in the freezer for up to 3 months. When you’re ready to serve, simply thaw in the fridge, then serve cold or warm on the stove.
Serving Suggestions
Cranberry sauce is a holiday classic for Thanksgiving dinner, so serve it warm, at room temperature, or cold alongside any of your favorite healthy Thanksgiving recipes!
It’s also delicious served with Potato Latkes or Sweet Potato Latkes!
Other Holiday Sides:
- Honey Glazed Carrots
- Harvest Salad with Maple Balsamic Dressing
- Green Bean Casserole
- Maple Roasted Brussels Sprouts with Bacon
Watch The Video:
Crockpot Cranberry Sauce
Ingredients
- 3 cups fresh cranberries picked over
- 3 apples peeled, cored, and diced
- 1/4 cup water
- Zest and Juice of 2 oranges
- 1/2 cup coconut palm sugar
- 1/4 cup raw honey
- 1/2 teaspoon cinnamon
Instructions
- Place all ingredients in a slow cooker and stir to combine.
- Cook on high for 3 hours.
- Use a potato masher to mash the cranberry-apple mixture to your desired consistency.
- Continue cooking for 1 more hour with the lid slightly ajar.
- Serve immediately with a holiday meal, or cool completely and refrigerate for later use.
Notes
- Storage: Store in an airtight container in the refrigerator for 7–10 days.
I’ve made this every Thanksgiving for years! So easy and tasty!
This is our new go-to cranberry sauce! I do it on the stovetop and never have any issues with how it turns out. A favorite for sure!
Simply delish! I make cranberry sauce every year but this was the best yet! Loved the addition of the apples. And so super easy!
I made this for Thanksgiving since we moved and wouldn’t be able to have Wegmans cranberry relish. I am so happy I made this. It was so easy and made the house smell amazing!
What kind of apples do you use?
any!
I would love to make this today but do not have the Coconut palm sugar. Can I substitute? Would I still add honey if using another sugar?
Yes. You can substitute the coconut sugar with brown sugar.
Can this be made in an instant pot with the slow cooker function?
We haven’t tried. You might be better of making it on the stovetop if you don’t have a slowcooker. I’d suggest simmering it on low until the cranberries have broken down and it’s jammy.
Making this again this year! It’s so good. Love that it frees up my stove using the slow cooker. Genius!
Can this cranberry sauce be frozen or even preserved thru water bath canning?
My best guess would be that it would be fine to be frozen. Let thaw overnight in the refrigerator. But, I haven’t tested that. Let us know if you do! -Kelli
Oh my goodness, this is the best cranberry sauce ever! I just made it, and cant stop licking the spoon. Thank you Lexi and Happy Thanksgiving!
Made this today and it is amazing! You will never miss all that refined sugar. I added pomegranate seeds to mine after it cooled. Can’t wait for Thanksgiving! Thank you Lexi!
Delicious!!!! Perfect addition to my Thanksgiving meal. This year is the first year my husband and I are hosting in our new home and I love that I can make it ahead of time.
I have made this recipe before using fresh cranberries. It was delish! Can I use frozen cranberries? If so, should I thaw or use frozen? Thanks so much.
This looks delicious! Just in time for Thanksgiving! I love anything that I can just throw in the crockpot.
Sweet Potato Latkes with Cranberry Sauce. Genius! Can I come to Thanksgivukkah at your house?