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Homemade Cranberry Sauce (Slow Cooker and Stovetop) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • Author: Megane
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (stovetop) or 3-4 hours high / 7-8 hours low (slow cooker)
  • Total Time: 15 minutes (stovetop) or up to 8 hours (slow cooker)
  • Yield: ~1 ½ cups
  • Category: Sauce
  • Method: Slow Cooking and Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade cranberry sauce recipe offers two easy methods to prepare a flavorful, thick sauce perfect for holiday meals or as a sweet-tart condiment. Using fresh or frozen cranberries, orange juice and zest, and sugar, you can cook the sauce either in a slow cooker for hands-off convenience or on the stovetop for a quicker version. Optional spices enhance the complexity and warmth of the sauce.

Ingredients

Scale

Primary Ingredients

  • 12 ounces fresh or frozen cranberries (do not defrost)
  • ½ cup fresh orange juice
  • 2 teaspoons orange zest
  • 1 cup granulated sugar

Optional Add-ins

  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods
  • 1 fresh rosemary sprig
  • 5 black peppercorns
  • 1 teaspoon vanilla extract

Instructions

  1. Rinse Cranberries: Rinse the cranberries under cold running water using a colander to remove any dirt or debris.
  2. Slow Cooker Method: In a 3-quart slow cooker, add cranberries, orange juice, orange zest, sugar, 2 tablespoons of water, and any optional add-ins. Stir to combine evenly. Cook on high for 3 to 4 hours or on low for 7 to 8 hours until the cranberries break down and the sauce thickens. Remember to remove any whole spices or herbs before serving or storing.
  3. Stovetop Method: In a saucepan over medium-high heat, combine orange juice, sugar, ½ cup of water, and any optional add-ins. Heat until sugar dissolves completely, then add cranberries and orange zest. Reduce heat to medium and simmer for 10 to 12 minutes or until cranberries burst and sauce thickens. Remove add-ins before refrigerating once cooled to room temperature.
  4. Cool and Store: Allow the cranberry sauce to cool to room temperature. The natural pectin in the cranberries will thicken the sauce further as it cools. Store in a sealed container in the refrigerator until ready to serve.

Notes

  • The sauce may appear thin immediately after cooking, but it thickens considerably as it cools due to the natural pectin in cranberries.
  • This recipe can be easily doubled and still cooked in the same 3-quart slow cooker without issues.
  • Add spices and herbs according to preference to customize the flavor profile.
  • Use fresh or frozen cranberries; do not thaw frozen cranberries before cooking to maintain texture and flavor.
  • Remove any whole spices or herbs before serving to avoid an overpowering taste or unpleasant texture.

Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 60
  • Sugar: 15g
  • Sodium: 0mg
  • Fat: 0.1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1.5g
  • Protein: 0.2g
  • Cholesterol: 0mg

Find it online: https://comfortplates.com/homemade-cranberry-sauce-slow-cooker-and-stovetop-recipe/