Crock Pot Cranberry Sauce

/ / / / Crock Pot Cranberry Sauce

This post may contain affiliate links. Read my Privacy Policy.


This crock pot cranberry sauce is the best cranberry sauce you can make! (Pssst…. it kinda makes itself!)

I love an adjustable recipe. This particular cranberry sauce recipe can be made a little more runny, or more like the stiffer stuff from a can with one easy little adjustment you won’t even have to think about.

Crock Pot Cranberry Sauce in a white bowl, ready to serve.

Slow Cooker Cranberry Sauce

Whether you call it a slow cooker or a crock pot, you’ll end up with a delicious cranberry sauce that cooks itself.

The only thin you have to do? Mash the berries!

What You’ll Need For Crock Pot Cranberry Sauce

24 oz. fresh cranberries – this is about 6 cups. It’s important to wash these in a tub of water and remove any soft or mushy berries. Remember that once these have cooked, you can mash them as much or as little as you want, making your cranberry sauce more or less chunky or smooth.

1 cup honey – This seems like a lot, but remember that the berries are actually pretty bitter. If you don’t want to use honey, you can try maple syrup.

For granular sweeteners, you can try Sucanat, coconut sugar or monk fruit. But be aware that changing the sweetener will change a flavor a bit. Use 1 cup of the dry sweetener to start with. And if it’s not sweet enough for you, you can mix in more sweetener to taste when this is done cooking.

Typically, the exchange would be about 1 cup honey = 2 cups sugar. But that’s a lot of sugar. So start with 1 cup and adjust as needed after cooking. Simply stir the sugar in while mashing the berries.

If you end up putting too much sugar in, stir in a bit more lemon juice and let it cook with the lid off a bit longer.

Lastly, if you use a dry sweetener, consider adding a 1/4 cup unsweetened orange juice so that there is some liquid in the pot. The berries will cook better.

1 tsp. pure vanilla extract – Use the real stuff. This is an optional ingredient, but I find that it adds a certain delicious nuance to the finished sauce.

1 tbsp. fresh lemon juice – You can used bottled if that’s all you have. Either will work. But then you won’t have the zest. If that’s the case, consider adding 1 tsp. of lemon extract to make up for the zest.

1 tbsp. lemon zest (zest of 1 lemon) – Zest this with a lemon zester directly into the slow cooker. The amount doesn’t have to be exact. Just get 1 lemon’s worth of zest in there.

½ tsp. ground cinnamon – Make sure you have plain cinnamon here. Some cinnamon spice mixes have sugar added. So used the regular, plain stuff.

How To Make Homemade Cranberry Sauce In A Crock Pot

All ingredients added to a small slow cooker in this Crock Pot Cranberry Sauce recipe.

Add all ingredients to a small crock pot and stir a bit to combine.

Mashing the cooked cranberries.

Cook low for 4-5 hours or until you can easily pop the berries with a wooden spoon by pushing them gently against the side of the slow cooker.

Cooking the crock pot cranberry sauce without the lid on to thicken it.

If you want thicker sauce, remove lid, and allow to cook on high for about 1-2 hours. There will still be a small amount of liquid left. The more you let the liquid cook down, the thicker your cranberry sauce will be. Simply stir in any remaining liquid.

If you want thinner sauce, skip this extra cooking step and put it straight into a serving dish or into the fridge. (or both!)

The cooked crock pot cranberry sauce in a serving dish, ready to chill in the fridge.

Pour into a serving bowl, and chill overnight in the fridge.

What To Do With Leftover Cranberry Sauce

If you have a bunch of leftover cranberry sauce, there are many, many delicious ways to use it up. Here are some suggestions.

How To Store Cranberry Sauce

The best way to store cranberry sauce is to put it into an air-tight container and keep it in the fridge for 10-14 days.

Can You Freeze Cranberry Sauce?

You sure can! Again, you’ll want an air-tight container. Cranberry sauce can be frozen for up to 2 months.

How To Alter The Thickness Of This Homemade Cranberry Sauce

Thicker Slow Cooker Cranberry Sauce in a white serving dish sitting on a wooden surface.

Thicker sauce – Cook longer with the lid off where called for in the recipe. The longer you cook this with the lid off, the more the liquid will cook down and thicken the sauce. For a canned sauce-like consistency, you’ll want 1-2 hours, depending on how much liquid is in the sauce.

Thinner slow cooker cranberry sauce, scooped up on a spoon over the serving bowl.

Thinner sauce – Skip cooking further with the lid off. If you like thinner sauce, this is an unnecessary step. Note that the photo above is what it looks like warm, out of the crock pot. It will still thicken a bit in the fridge, but not in the same way as if you add the extra cooking time.

Need Supplies?

More Cranberry Sauce Recipes

Copyright Information For The Gracious Pantry

Crock Pot Cranberry Sauce Recipe

Crock Pot Cranberry Sauce

A delicious Thanksgiving side dish that cooks itself!
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 9 servings (approximately)
Calories: 152kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Small Crock Pot (2 qt.)

Ingredients

  • 24 oz. fresh cranberries (approximately 6 cups)
  • 1 cup honey
  • 1 tsp. pure vanilla extract
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. lemon zest (zest of 1 lemon)
  • ½ tsp. ground cinnamon

Instructions

  • Add all ingredients to a small crock pot and stir a bit to combine.
    All ingredients added to a small slow cooker.
  • Cook low for 4-5 hours or until you can easily pop the berries with a wooden spoon by pushing them gently against the side of the slow cooker.
    Mashing the cooked cranberries.
  • If you want thicker sauce, remove lid, and allow to cook on high for about 1-2 hours. There will still be a small amount of liquid left. The more you let the liquid cook down, the thicker your cranberry sauce will be. Simply stir in any remaining liquid.
    If you want thinner sauce, skip this extra cooking step and put it straight into a serving dish or into the fridge. (or both!)
    Cooking the cranberry sauce without the lid on to thicken it.
  • Pour into a serving bowl, and chill overnight in the fridge.
    The cooked cranberry sauce in a serving dish, ready to chill in the fridge.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25cup | Calories: 152kcal | Carbohydrates: 40g | Sodium: 3mg | Potassium: 83mg | Fiber: 3g | Sugar: 34g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 0.4mg

Similar Posts

18 Comments

    1. The Gracious Pantry says:

      Paige – No water.

  1. This sounds wonderful! I can’t wait to make it! YUM!

    1. The Gracious Pantry says:

      Denise W – I hope you enjoy it!

  2. Could you throw in a cinnamon stick rather than ground cinnamon? This dish will be perfect for my in-laws Thanksgiving – I won’t have to worry about using valuable oven space 🙂 THANK YOU!

    1. The Gracious Pantry says:

      Wendy – Sure! In fact, I contemplated doing that myself. 🙂

  3. Margaret R says:

    Do you think I can freeze this? My husband loves it but I can’t eat it so I never make it because all the recipes are too much. But if it freezes he could have it all year.

    1. The Gracious Pantry says:

      Margaret R – I don’t see why not. I haven’t tried it myself, but there’s not reason it shouldn’t freeze well.

  4. What could I use in place of honey to make this vegan?

    1. The Gracious Pantry says:

      Jo – You could use maple syrup.

  5. Margaret J says:

    Oh I love this recipe, I was looking for some things I could make ahead and I can do this one on Tuesday evening! And I already have all of the ingredients although I may make it with orange juice/zest rather that lemon. Thank you!!

    1. The Gracious Pantry says:

      Margaret J – My pleasure! Happy holidays! 🙂

  6. Kristin McNeil says:

    5 stars
    I made this last night, and it is so yummy!

    1. The Gracious Pantry says:

      Kristin – Glad you enjoyed it! 🙂

  7. 5 stars
    This came out so yummy. Even better the next day plus it was so easy just threw it in the crockpot and literally. Forgot it. So much better then the glob from the can

    1. The Gracious Pantry says:

      Melissa – So glad you liked it! 😀

  8. How long should this keep in the fridge? I made two batches at Thanksgiving and I’ve been noshing on it everyday since. I can’t get enough! I made one batch with pure maple syrup and one with agave nectar.

    1. The Gracious Pantry says:

      Brandi – I’ve never kept it around long enough for it to go bad. If you’re concerned you can always freeze some until you’re ready to eat it or freeze in portions. But it should last at least 1 1/2 weeks, maybe more.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.