With fresh cranberries and a few simple ingredients, your slow cooker can create a fantastic homemade cranberry sauce. It will also make your home smell like a winter wonderland in the process!
Of course, Cranberry sauce is a famous accompaniment for Christmas Day turkey, but it can be enjoyed all year round with meats, cheeses and in sandwhiches. It will keep in the fridge for up to a week, so you can enjoy it over and over.
The ingredients for this couldn’t be simpler, with the sweet and tangy fresh cranberries being the key part. After chucking everything in the slow cooker, you just need to gently crush the cranberries after 2-3 hours before cooking for 1 further hour. At this point, if your sauce isn’t as thick as you’d like it, just cook for slighty longer with the lid off.
To store, seal in an airtight container and put in the fridge. It will keep well for up to a week. It can also be frozen. We washed out an empty jam jar to store our latest batch in the fridge, which worked well. Just make sure that the sauce has cooled completely before putting into a glass container, or else there’s a risk it will crack.
For a complete guide, see the ingredients list, instructions and recipe video below.
Homemade Slow Cooker Cranberry Sauce
- Slow Cooker
- 300 g Fresh cranberries
- 100 g Light brown sugar
- 150 ml Smooth orange juice
- 50 ml Water
- 1 Cinnamon stick
- Combine fresh cranberries, light brown sugar, orange juice and water in the slow cooker and stir well. Add a cinnamon stick, placing it under the cranberries.
- Cook on high for 2-3 hours. Carefully remove the cinnamon stick, and gently crush the cranberries to create your cranberry sauce.
- Cook on high for a further 1 hour. If the sauce isn’t as thick as you’d like after this, just cook for a further 30 minutes with the lid off.
- Let the sauce cool completely with the lid off before transferring to an airtight container.