This 6-ingredient orange cranberry sauce is an easy Thanksgiving side! Made with fresh or frozen cranberries, it’s a crowd pleaser.
This homemade Crockpot Cranberry Orange sauce is quick and easy to make with the right combination of tartness, spice and sweetness. It is one of my favorite make-ahead sides for Thanksgiving dinner, Friendsgiving, fall gatherings, and the holidays.
While I love making cranberry orange sauce from scratch (it’s so easy to tweak to my taste), I’ve absolutely grabbed a store-bought jar when time’s short for my convenience matters during the holiday rush. Ps check out my other Thanksgiving side dishes.
Table of Contents
The Simple Ingredient and Variations
Here’s what goes into this crockpot cranberry orange sauce. Yeap, just six simple ingredients to that perfect homemade cranberry sauce.
- Cranberries: You can use fresh (give them a quick rinse first) or frozen (no need to thaw them before hand). Just discard any damaged ones.
- Sugar: I use white granulated sugar to sweeten and thicken this. Brown sugar, maple syrup and honey work too.
- Orange juice: I use fresh-squeezed for the best result and to add citrusy, natural sweetness. Use apple cider for a fall version.
- Water: Use tap water to help keep the sauce from getting too thick.
- Orange zest: I love adding in orange zest, lime zest or grapefruit zest.
- Cinnamon: I prefer cinnamon sticks, but have also used ground cinnamon for that fall flavor. Other spices I have used include allspice, cloves and nutmeg and vanilla extract.
- Optional: Some chopped nuts or dried cranberries for texture.
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How To Make Crockpot Cranberry Sauce
Get the complete ingredients list and instructions from the recipe card below.
- Rinse the frozen cranberries briefly under cold water and discard any that look damaged. No need to thaw. Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and salt to the slow cooker. Stir well.
- Cover and cook on low for 3–4 hours, stirring once or twice, until the cranberries burst and the sauce thickens.
- Remove the lid and the cinnamon sticks and let cool; the sauce will thicken further as it stands.
- Transfer to a serving bowl or an airtight container until ready to use.
Bintu’s Tips For Success
I’ve made this enough times to know that these tips and tricks make a big difference:
- Avoid opening the slow cooker. The slow cooker does the work so just stir once or twice during cooking. If you keep opening it, you will cool it down and slow the cooking process.
- Avoid overcooking. Once most of the cranberries have burst, switch off the heat, so this does not become too thick.
- Adjust sweetness to your taste. If you or your guests have a sweet tooth or citrus tooth you may want to add more sweetness or zest.
- For a smooth sauce. Blend it after it cools for a nice smooth version.
- Make it ahead. This sauce actually tastes better after a day in the fridge.
- Don’t toss the leftovers. Try it on pancakes, scones, yogurt, or even a turkey sandwich or ham sandwich.
Storage
- Store: Stored the cooled sauce in the refrigerator, this will last for 5-6 days.
- Freeze: Freezes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Serving Suggestions
I love spooning this straight into my mouth but I also serve it with Stuffed Turkey Breast, or this easy Sheet Pan Turkey Dinner as well as this Air Fryer Whole Chicken or easy Instant Pot Whole Chicken and Crockpot Mashed Potatoes as well as this Green Bean Casserole.
It also works as a dip for Snowman Cheesy Pull Apart Bread or these easy Pigs In A Blanket Recipe.
It is certainly a major part of all my Thanksgiving sides and alongside all my Thanksgiving Mains. Leftovers can me served over Ninja Creami Vanilla Ice Cream, Cheesecake, yogurt, pancakes, or even a turkey sandwich.
FAQs
Double or triple the ingredients and cook for the same amount of time. Just make sure your crockpot is big enough to hold it.
Absolutely. Try a little bit of vodka, bourbon or even some orange liquer.
Yes you can. Use ¾ cup sugar for a tangier sauce.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Slow Cooker Cranberry Recipe
Crockpot Cranberry Sauce
Ingredients
- 12 ounces (340g) frozen cranberries about 3 cups – no need to thaw
- 1 cup (200g) granulated sugar
- 1 cup (240ml) orange juice
- ½ cup (120ml) water
- 1 teaspoon orange zest
- ½ teaspoon ground cinnamon or 2 cinnamon sticks
Instructions
- Rinse the frozen cranberries briefly under cold water and discard any that look damaged. No need to thaw.
- Add cranberries, sugar, orange juice, water, orange zest, cinnamon, and salt to the slow cooker. Stir well.
- Cover and cook on low for 3–4 hours, stirring once or twice, until the cranberries burst and the sauce thickens.
- Remove the lid and the cinnamon sticks and let cool; the sauce will thicken further as it stands.
- Transfer to a serving bowl or airtight container until ready to use.
Notes
- Avoid opening the slow cooker. The slow cooker does the work so just stir once or twice during cooking. If you keep opening it, you will cool it down and slow the cooking process.
- Avoid overcooking. Once most of the cranberries have burst, switch off the heat, so this does not become too thick.
- Adjust sweetness to your taste. If you or your guests have a sweet tooth or citrus tooth you may want to add more sweetness or zest.
- For a smooth sauce. Blend it after it cools for a nice smooth version.
- Make it ahead. This sauce actually tastes better after a day in the fridge.
- Don’t toss the leftovers. Try it on pancakes, scones, yogurt, or even a turkey sandwich or ham sandwich.
- Storage: Store the cooled sauce in the refrigerator; this will last for 5-6 days.
mary
This is so perfect for thanksgiving. Love a set and forget it kind of recipe while I’m in the middle of making so many other foods!