Easy Slow Cooker Cranberry Orange Sauce
A simple, make-ahead holiday side dish that combines tart cranberries with sweet orange juice and brown sugar in a slow cooker for a perfectly textured, gluten-free, and vegan sauce.
- Prep Time: 5 minutes
- Cook Time: 3-4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 oz fresh cranberries
- 1 cup fresh-squeezed orange juice
- 3/4 cup dark brown sugar
- 1 tablespoon orange zest
- 1/2 cup water
Instructions
- Wash the orange and zest it directly into the slow cooker insert, avoiding the white pith.
- Juice the orange to obtain 1 cup of juice; add to the slow cooker.
- Add the brown sugar, orange juice, water, and fresh cranberries to the slow cooker.
- Stir gently with a silicone spatula to help dissolve the sugar.
- Cover and set the slow cooker to LOW heat.
- Cook for 3 to 4 hours until the cranberries have popped and the sauce is thickening.
- Stir occasionally during cooking to prevent burning.
- Let the sauce cool to room temperature; it will thicken further as it cools.
- Transfer to an airtight container and refrigerate.
Notes
The sauce will thicken significantly as it cools. If it is too thin after cooking, leave the lid off for the last 30 minutes. If too thick, add a splash of water or orange juice. Can be made up to 2 days in advance for better flavor. Store in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 120
- Sugar: 26
- Sodium: 5
- Carbohydrates: 30
- Fiber: 2
Keywords: cranberry sauce, slow cooker recipe, holiday side dish, vegan side, gluten-free, orange cranberry, Thanksgiving side, Christmas dinner