Slow Cooker Cranberry Sauce
This Slow Cooker Cranberry sauce is tart with a hint of citrus. The amount of sugar can be adjusted to suit individual tastes. Since it’s made in a slow cooker, this cranberry sauce is an easy ‘set it and forget it’ Thanksgiving Day side dish.
Servings: 10
Print
Pin
Ingredients
- 12 oz fresh cranberries
- 1/2 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 3/4 - 1 cup granulated sugar amount to taste
- 1 cinnamon stick
- pinch of ground nutmeg optional
- pinch of fine sea salt
Instructions
- Rinse cranberries and remove any mushy, dried-up, or white cranberries.
- Add the cranberries and all of the remaining ingredients to a slow cooker. Stir to combine. Cook on low for 3 hours.
- When cranberry sauce is cooked, use a spoon to mash up the berries a bit.
- Cool to room temperature, remove the cinnamon stick, then refrigerate until ready to serve.
Notes
- The cranberry sauce will thicken slightly when chilled.
- This recipe can be doubled to serve a larger crowd.
- To make the cranberry sauce on the stovetop, add all ingredients to a medium saucepan. Bring to a boil and then simmer for 15 minutes until the liquid has reduced, the cranberries have popped, and the sauce has thickend.
Nutrition Information
Serving: 1g | Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 0.1mg
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!