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A white bowl filled with chunky cranberry sauce, garnished with grated orange zest, sits on a patterned black and white cloth. A spoon rests in the bowl, partially submerged in the sauce.

Sweet-Tart Slow Cooker Cranberry Sauce for Your Holiday Table

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This slow cooker cranberry sauce is a delicious holiday side made with fresh cranberries, orange juice, brown sugar, and ginger, all simmered in the crockpot until thick and glossy. The sauce is finished with dried cranberries, pecans, and orange zest for extra texture and flavor. It is an easy make ahead option for Thanksgiving or Christmas, and it keeps well in the fridge or freezer. Serve it chilled or at room temperature alongside turkey, ham, or pork.
Cuisine American
Diet Gluten Free, Vegetarian
Keyword cranberry, easy, slow cooker, thanksgiving
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 15 1/3 cup servings
Calories 184
Author Gina Dickson

Ingredients

  • 24 ounces fresh cranberries two 12-ounce packages
  • 1 cup white sugar
  • 1 cup brown sugar firmly packed
  • 1 cup orange juice
  • ½ cup water
  • 1 tablespoon ginger grated fresh
  • 1 cup dried cranberries
  • ½ cup pecans chopped (optional)
  • 1 tablespoon orange zest

Instructions

Cook the Cranberries

  • Lightly grease a 4-quart slow cooker and add the fresh cranberries.
    24 ounces fresh cranberries
    A white oval slow cooker filled with fresh, whole cranberries on a white background.
  • In a medium bowl, stir together white sugar, brown sugar, orange juice, water, and ginger.
    1 cup white sugar, 1 cup brown sugar, 1 cup orange juice, ½ cup water, 1 tablespoon ginger
    A white bowl filled with a light brown, translucent liquid broth or stock, shown from above on a plain white background.
  • Pour the mixture over the cranberries. Cover and cook on high for 3 to 3½ hours.

Finish the Sauce

  • Uncover and cook for 30 additional minutes.
  • Turn off the slow cooker and stir in dried cranberries, pecans, and orange zest.
    1 cup dried cranberries, ½ cup pecans, 1 tablespoon orange zest
    A white slow cooker filled with cranberry sauce, topped with chopped pecans, dried cranberries, and orange zest, arranged in three sections on the surface.

Cool and Store

  • Allow the cranberry mixture to cool to room temperature, stirring every 45 minutes.
  • When cool, cover and refrigerate for at least 8 hours.
  • Serve cold or at room temperature.

Notes

Storage and Reheating
  • Room Temperature: Keep the cranberry sauce out at room temperature for up to 2 hours during your meal, then cover and refrigerate.
  • Fridge: Cool the sauce to room temperature, then store in an airtight container in the fridge for up to 1 week. This makes it easy to prepare 2 to 3 days before Thanksgiving and serve straight from the fridge or at room temperature.
  • Freezer: Freeze cranberry sauce in freezer safe containers or zip top bags for up to 2 months. Thaw overnight in the refrigerator, then stir gently before serving.
  • Reheat: Serve chilled, at room temperature, or gently warm in a small saucepan or slow cooker on low. If the sauce is too thick after chilling or freezing, stir in a splash of water or orange juice until it loosens.

Nutrition

Serving: 1serving (1/3 cup) | Calories: 184kcal | Carbohydrates: 42g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 109mg | Fiber: 2g | Sugar: 37g | Vitamin A: 64IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 0.4mg
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